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Red Curry Clam Chowder

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Submitted by: mango51

 

Thai curry paste and coconut milk add a flare of Asian heat to this creamy clam and vegetable chowder.
 

Ingredients

  • 1 medium onion, diced
  • 1/4 cup diced garlic
  • 2 medium potatoes, diced
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1 1/2 cups coconut milk
  • 12 oz chopped clams with juice
  • 4 cups half and half
  • 1 tbsp red Thai curry paste
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • 3 tbsp butter
  • Roux:
  • 1/4 lb butter
  • 1/4 lb flour

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Method

Melt butter in a large saucepan, add vegetables and cook for 4-5 minutes or just until soft. Add potatoes and clams. Add curry paste and stir to combine. Add milk, bring to a boil, then reduce heat and simmer for 30 minutes or until potatoes are just soft. In a separate pan, melt butter for roux, add flour, and mix until combined. Cook until roux produces the aroma of bread, 3-4 minutes, then let cool. Add soup and cook until desired consistency is reached. Add cilantro and serve.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: mango51 ()

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