© Chris Court
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6

One of Choi’s first chef jobs was at an L.A. country club where he made New England clam chowder every Friday. This lighter, Asian-inflected version includes green curry paste, coconut milk and plenty of lime juice. Warming Soup Recipes

Recipe from Food & Wine Best New Chefs All-Star Cookbook

How to Make It

Step 1    

Cook the potato in a medium saucepan of salted boiling water just until tender, about 5 minutes. Drain.


Step 2    

In a large saucepan, cook the pancetta over moderate heat, stirring occasionally, until light golden, 
7 to 8 minutes. Add the fennel, garlic and green curry paste and cook, stirring, until fragrant, 1 minute. Add 
the wine and simmer until reduced by half, about 2 minutes. Add the coconut milk and lime juice and return to a simmer. Add the potato, Manila clams and the chopped clams and their juices. Cover and cook until the Manila clams open, 5 to 7 minutes. Discard any clams that do not open. Season the chowder with salt and pepper. Garnish with cilantro, basil and rau ram and serve warm.

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