Good dish, but it was a sort of weird combo of flavors. Husband liked it more than I did. Not sure I'll make it again.
Vietnamese Clam Chowder
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.
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- Calories: 201
- Calories from fat: 17%
- Fat: 3.9g
- Saturated fat: 2.1g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.3g
- Protein: 12.5g
- Carbohydrate: 27g
- Fiber: 2.6g
- Cholesterol: 30mg
- Iron: 11.3mg
- Sodium: 817mg
- Calcium: 75mg
- 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
- 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 chiles. Bring to a boil; cook 2 minutes. Stir in coconut milk, lime juice, and cilantro; remove from heat. Remove lemongrass; discard.
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