Photo: Karry Hosford
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

Ltoeat's Review

January 07, 2011
It was something different. Did not have lemongrass, so I just grated some lime peel. The amount of lime juice is just right. I allowed each person to add garlic chili paste in their own bowl. The soup was spicy, salty, creamy and limy. This was enough to serve 8 people.

veryslowcook's Review

July 21, 2012
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.