Vietnamese Clam Chowder

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

Preparation

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.