Best Thai Clam Chowder Recipes

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH

Fragrant Thai-Style Clams in Coconut Broth image

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.

Provided by David Tanis

Categories quick, seafood, soups and stews, appetizer, main course

Time 30m

Yield 2 main course or 4 appetizer servings

Number Of Ingredients 16

Ingredients

1 tablespoon coconut oil
1 red onion, peeled, halved and sliced into 1/4-inch half-moons
2 cups chicken broth
1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
3 slices galangal, 1/4 inch thick (see note)
3 slices ginger, 1/4 inch thick
3 or 4 small hot Thai chiles, thinly sliced
4 makrut lime leaves, torn
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 cup coconut milk
Salt, to taste
2 pounds small clams
1 cup roughly chopped cilantro, leaves and tender stems
1/2 cup thinly sliced scallions, white and tender green parts
Lime wedges, for serving

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.

MY BEST CLAM CHOWDER

My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

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.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g