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

Crab & Asparagus Soup

I'm usually not a fan of asparagus, but if you combine it with sweet succulent crab meat, It's amazing! I prefer to use Johna Crab Meat in this recipe, but use whatever you see fit!

Ingredients:

• 1/2 pound fresh asparagus
  
• 1 tablespoon vegetable oil
  
• 2 tablespoons finely chopped shallots or onion
  
• 1 tablespoon finely chopped garlic
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 4 cups chicken broth
  
• 2 teaspoons cornstarch
  
• 2 tablespoons water
  
• 1 egg, well beaten
  
• 1/4 pound cooked Jonah crab meat
  
• 2 tablespoons thinly sliced green onion

Directions:
Trim the asparagus, breaking off and discarding the base of each stalk about here the bright green color fades. Cut each stalk crosswise diagonally into 1 inch pieces, but leave the beautiful tips intact. (You should have about 2 cups.) Heat the oil in a medium saucepan over medium-high heat for 1 minute, and then add the asparagus, shallots, garlic, salt, and pepper. Cook until the shallots and garlic are fragrant and the asparagus is shiny and bright green, 1 to 2 minutes. Add the broth and bring to a boil. In a small bowl, combine the cornstarch and water, stirring it to make a thin, smooth paste. Add it to the soup. Stir the soup well and drizzle in the beaten egg, letting it swirl to form lacy shreds in the hot broth. Add the crab meat and stir well. Sprinkle in the green onion, remove the soup from the heat, and serve hot or warm.
Source:Asparagus Soup