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.