Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

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.

David Bonom
Recipe by Cooking Light July 2002

Gallery

Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

201 calories; calories from fat 17%; fat 3.9g; saturated fat 2.1g; mono fat 0.5g; poly fat 0.3g; protein 12.5g; carbohydrates 27g; fiber 2.6g; cholesterol 30mg; iron 11.3mg; sodium 817mg; calcium 75mg.
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