Name: Curry-coconut Clam Chowder, Papi-style Recipe
Total time: 45 min
Yield: 6
Cuisine: American

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Learn how to make Curry-Coconut Clam Chowder, Papi-Style.

How to make Curry-coconut Clam Chowder, Papi-style Recipe

Roy Choi

Crawler

American

<p>Learn how to make Curry-Coconut Clam Chowder, Papi-Style.</p>

1 small baking potato,  peeled and cut into dice

Pancetta or bacon,  finely chopped

Minced fennel

Garlic cloves,  thinly sliced

Thai Green Curry Paste

Dry white wine

One can unsweetened coconut milk

Fresh lime juice

Dozen manila or littleneck clams

Chopped clams with their juices

Kosher salt

Freshly ground pepper

Cilantro sprigs,  for garnish

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

step 1

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.

step 2

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