Thai Clam Chowder Recipes

THE BEST DAMN CLAM CHOWDER EVER

Steps:

• In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
• Add the onion and cook until softened.
• Add the flour and stir until lightly colored, about a minute.
• Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
• Add the clams, cream, fresh parsley, salt and white pepper.
• Bring to a simmer and serve immediately.
• (You may substitute any type of shellfish, or even fish for the clams in this recipe.).

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH

Steps:

• Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
• Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
• Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
• Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

THAI CORN CHOWDER

Steps:

• Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
• About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
• Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
• Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

THAI FRESH CRAB CHOWDER

Steps:

• Combine water, potatoes, carrots, clam base, and dill in a large soup pot. Bring to a boil, then reduce to a simmer.
• Meanwhile, heat butter in a skillet over medium heat. Add shallots, jalapeno pepper, and garlic. Cook until shallots are translucent, about 5 minutes. Add wine and transfer mixture to the soup pot.
• Add coconut milk, crabmeat, lemongrass, lemon juice, and ginger to the soup pot. Add water to desired consistency. Simmer soup about 20 minutes more and season with black pepper.

THAI CLAM CHOWDER

Steps:

• Heat a bit of oil in large Dutch oven. Sauté half the shallots (1/4 cup total), half the garlic (3 cloves), and half the amount of lemongrass over medium- low heat until fragrant, about one to two minutes
• Turn heat to high and then add water to the pot and bring to a boil.
• Once boiling, place the clams in the pot, lower the heat to medium, cover and simmer until their shells open. About 10 to 12 minutes
• Discard any unopened ones. Spoon the cooked clams aside ( don't remove meat from shell) in a large bowl. Set all of the broth aside in a separate bowl or measuring cup ( so you know how much liquid you have left, ideally, at least 3 cups. Wipe the pot clean for the next use.
• Meanwhile, cook the potatoes separately. In another pot, bring salted water to boil. Make sure the amount of water is just enough to cover the potatoes. Boil the potatoes until soft.
• While the potatoes are cooking. Place the remaining shallots, garlic, lemongrass amd red Thai child's either in a food processor or mortar amd pestle. Grind until a thick paste forms. Add some clam water to thicken if you wish.
• In the clam pot that was wiped clean, heat your choice of oil over high heat. When hot, lower heat to medium and add the spice lastebyou just made and stir. Add the galangal amd lime leaves, still stirring continuously so the spice paste doesn't burn.
• Lower heat to medium low and add a splash or two of the coconut cream that floats to the top of the can. Keep stirring.
• Add the potatoes, clam broth amd coconut milk, and simmer over medium heat for about five to six minutes.
• Using a blender or food processor, purée into soup. To thicken soup, add more coconut milk. To thin it out, add potato water.
• Garnish the soup with clams.( I prefer to remove meat from shells). Sprinkle with cilantro, chives and child.