Vietnamese Clam Chowder

Photo: Karry Hosford

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.

Yield: 4 servings (serving size: about 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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.
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