Thursday, September 18, 2008

Vietnamese Clam Chowder

Use this recipe when you want a taste of something exotic! It's very different from New England Clam Chowder and Manhattan Clam Chowder. Give it a try this fall!
Clam Recipe from Lobster Gram
  • 1 fresh lemongrass stalk, peeled
  • 1 teaspoon butter
  • 2 cups peeled baking potato, cut into 1/2-inch pieces
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 1/2 tablespoons fish sauce
  • 2 (8-ounce) bottles clam juice
  • 3/4 cup chopped zucchini
  • 1 lb Live Clams
  • 2 Serrano chilies, thinly sliced
  • 2/3 cup light coconut milk
  • 1/4 cup fresh lime juice
  • 2 tablespoons chopped fresh cilantro
Cut lemongrass stalk in half crosswise; coarsely crush using a meat mallet or rolling pin. Melt butter in a large saucepan over medium heat. Add potato, onion, celery, ginger, and garlic; cook 5 minutes or until celery and onion are tender, stirring occasionally. Stir in lemongrass, sugar, fish sauce, and clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until potato is tender. Stir in zucchini, clams, and chilies. Bring to a boil; cook 2 minutes. Stir in coconut milk, lime juice, and cilantro; remove from heat. Remove lemongrass; discard.
Source:Vietnamese Soup

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