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Coconut clam chowder with lemongrass

Recipe for Coco Clam chowder w/ Lemongrass

Creamy clam chowder in Asian fusion style with coconut cream and lemongrass essence. Deliciously salty-sweet with mildly sourness.
Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -4
Author Victoria


  • 2 cans clams
  • 1 cup coconut cream
  • 2 cloves garlic
  • 1 bay leaf
  • 2 stalks lemongrass
  • 1 cup diced bell pepper
  • 1/2 cup diced carrot
  • 1 sprig basil garnish
  • 1/2 lime garnish
  • 1 chili pepper or spice tolerant optional
  • 2 Tbsp vegetable oil
  • 2 cup seafood stock or coconut milk or water
  • salt and ground pepper to taste


  • Start by dicing all bell peppers and carrot.
  • Cut lemongrass into shorter sticks (~ 3 inches), smash the end bulbs.
  • Finely crush garlic cloves.
  • In a deep sauce pan/wok/small dutch oven over high heat, add 1 Tbsp oil. When the oil is hot, add half of the garlic, stir well to saute until golden.
  • Now stir in lemongrass, bay leaf and chili pepper to your spicy tolerant. Keep stirring to prevent burnt until lemongrass giving off nice aroma.
  • Now pour in 2 cups of stock or coconut milk or water.
  • Season with 1 tsp salt, seasoning powder and ground pepper to taste.
  • Bring to boil then adjust heat to medium low and cook for 5-7 minutes to get all the essence.
  • Remove from heat. Carefully strain and reserve all the enhanced stock. Press and squeeze the solid to extract all the juice. Discard solid.
  • With the same pot over high heat, add 1 Tbsp oil.
  • Saute remaining crushed garlic till golden, then add dice carrot and bell pepper.
  • Stir to mix then add back the strained stock and bring to boil.
  • Add in cans clam, stir and reduce heat to simmering.
  • Simmer for about 10 minutes, then add coconut cream.
  • Stir well to mix and re-adjust seasoning to taste.
  • Remove from heat.
  • Serve hot with basil and a lime wedge as garnishment.