Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Credit: © Chris Court

Recipe Summary test

45 mins


Ingredient Checklist


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

  • 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.

Suggested Pairing

Zesty, herb-scented Sauvignon Blanc: 2012 Brander Santa Ynez Valley