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Vietnamese Clam Chowder

Photo: Karry Hosford
Yield 4 servings (serving size: about 1 1/3 cups)
This chowder takes its cue from New England with its use of potatoes, celery, and onion - but the similarities end there. Flavored with lemongrass, ginger, and fish sauce, this brothy version with coconut milk has an authentically assertive flavor.

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
  • 2 (6 1/2-ounce) cans chopped clams, drained
  • 2 serrano chiles, thinly sliced
  • 2/3 cup light coconut milk
  • 1/4 cup fresh lime juice
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 201
  • caloriesfromfat 17 %
  • fat 3.9 g
  • satfat 2.1 g
  • monofat 0.5 g
  • polyfat 0.3 g
  • protein 12.5 g
  • carbohydrate 27 g
  • fiber 2.6 g
  • cholesterol 30 mg
  • iron 11.3 mg
  • sodium 817 mg
  • calcium 75 mg

How to Make It

  1. Cut lemongrass stalk in half crosswise; coarsely crush using a meat mallet or rolling pin.

  2. 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.

  3. Stir in zucchini, clams, and chiles. Bring to a boil; cook 2 minutes. Stir in coconut milk, lime juice, and cilantro; remove from heat. Remove lemongrass; discard.