Thai Clam Chowder

As mentioned in my previous entry, this recipe came straight from one of my new cookbooks from the Northwest Fisheries event. This recipe is amazing! Thai clam chowder may sound unconventional but the flavors meld together beautifully. Brad and I both loved it so much that we ended up eating almost the whole pot by ourselves. I prepared a side of jasmine rice, which the recipe did not call for, but I thought it would be great with the soup. Fortunately, I was right. It was perfect with the soup. This is a recipe that is a must for those of you that appreciate Thai cooking. The lemongrass and coconut milk provide classic, intense Thai flavors but the clams provide a great twist.

Thai Clam Chowder:

2 stalks lemongrass, outer leaves removed

3 strips bacon, diced

1 (14 ounce) can clam juice

1-inch piece fresh ginger, minced or grated

1 (13.5 ounce) coconut milk

1 Tbsp fish sauce

1 Tbsp packed brown sugar

1 1/2 tsp green curry paste

2 (6.5 ounce) cans chopped clams with juices

1 1/2 to 2 Tbsp lime juice

Chopped fresh cilantro leaves for garnish

Chop lemongrass into 2-inch lengths. Smash the lemongrass pieces with the flat side of a knife. Saute bacon in medium pot over medium heat until browned. Add lemongrass and saute for several minutes. Add the clam juice, ginger, coconut milk, fish sauce, brown sugar, curry paste and clams with their juices. Bring to a boil, then lower the heat and simmer uncovered for 1/2 hour. Add the lime juice, and heat for 2 minutes. Pour the chowder into soup bowls, and sprinkle with cilantro.

You will not be disappointed!