Coconut Lemongrass Clam Chowder

Method

1. Scrub the clams and soak them for 20 min in cold water salted like the sea to release their sand. Meanwhile cut the potatoes into 1.5 cm cubes and the onion into 5 mm dice, and finely chop the garlic and ginger. Bruise the lemongrass with the back of a knife and cut it into 5 cm lengths; strip the tough centre rib from the lime leaves and tear them. Throw away any clams that are cracked, or open and won't close.

2. Put the water and clams in a 20 cm pot, cover and steam on high heat. Take the clams out as they open and discard any still shut after 6 min. Strain the broth through a sieve lined with a paper towel and chop the meat into 1 cm pieces.

   Add in this stepFresh clams in the shell (Manila or littleneck) 700 gWater (for steaming) 200 ml

   high heat

3. Rinse the pot, add the oil and cook the onion, garlic, ginger and lemongrass on medium heat for 5 min until soft. Add the curry paste and stir for 1 min, until fragrant and the oil turns red; keep it moving so it doesn't catch.

   Add in this stepNeutral oil 1 tbspOnion 120 gGarlic cloves 2Fresh ginger 10 gLemongrass stalks 1Thai red curry paste 1½ tsp

   medium heat

4. Pour in the strained clam broth, scraping the paste off the bottom, and add the potatoes and lime leaves. Bring to a boil on high heat, then lower to medium-low heat and simmer for 13 min, until a knife slides easily into the potatoes.

   Add in this stepPotatoes 300 gMakrut lime leaves 3

   high heat→medium-low heat

5. Add the coconut milk and corn and heat gently on low heat for 6 min; a hard boil can make coconut milk split. Crush a few potato cubes against the side of the pot to thicken the chowder naturally.

   Add in this stepCoconut milk 300 mlSweet corn kernels (canned or frozen) 80 g

   low heat

6. Fish out the lemongrass and lime leaves, add the clam meat and warm on low heat for 1 min. Season with the fish sauce and lime juice, tasting to balance salty and sour. Ladle into bowls and scatter with cilantro.

   Add in this stepFish sauce 1½ tspLime ½Cilantro, chopped 2 tbsp

   low heat