- Calories 201
- Caloriesfromfat 17%
- Fat 3.9g
- Satfat 2.1g
- Monofat 0.5g
- Polyfat 0.3g
- Protein 12.5g
- Carbohydrate 27g
- Fiber 2.6g
- Cholesterol 30mg
- Iron 11.3mg
- Sodium 817mg
- Calcium 75mg
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.
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.
You May Like
Ltoeat's Review
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