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!

Ingredients

• 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
  

Directions
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