Thai Seafood Chowder
Here’s an Asian stew with a New England sensibility. Sweet fresh corn is a natural with this spicy coconut milk-based stew. It is also unbelievably easy and fast to make. It’s a great dinner party dish, but if you want to double the recipe, it is easier to make in two pots rather than one large one to give the clams and mussels plenty of room to open. Serve over jasmine rice, if you want, preceded by a salad.
PREP TIME: 20 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4
INGREDIENTS
2 stalks lemongrass
4 large ears sweet corn
2 teaspoons green curry paste
One 13-1/2-ounce can regular coconut milk
One 13-1/2–ounce can light coconut milk
2 tablespoons fish sauce
1 teaspoon kosher salt
2 teaspoon sugar
24 littleneck clams (about 2 pounds), well scrubbed
12 mussels (about 1/2 pound), well scrubbed
16 large shrimp (about 1/2 pound), peeled and de-veined
16 ounces striped bass, or other meaty white fish, like Halibut or Grouper, cut into 4-ounce chunks
12 small basil leaves, torn
1 fresh red chili, thinly sliced, optional
2 limes
PREPARATION
Prepare the lemongrass by peeling the 2 or 3 outer layers of the stalk. Cut off and set aside the fibrous tips, using only the bottom bulb, about 3 to 4 inches from the base. Using the flat side of a large knife, smash the lemongrass. Set aside. Husk the corn and cut off the kernels by standing the ear on end and cutting straight down into a large bowl.
Place green curry paste in a large wok or large, open saucepan and whisk in one can of coconut milk. Cook over medium heat for 2 to 3 minutes. Whisk in the remaining coconut milk, fish sauce, salt, and sugar. Add the lemongrass and corn, then cover and simmer for 5 minutes.
Add the clams and mussels. Cover and continue to simmer 10 to 12 minutes, until all the shells are at least halfway open. Add the shrimp and striped bass making sure the fish is submerged in the broth. If necessary, move the clams and mussels to the side of the pan. Cover and continue to simmer 6 to 8 minutes, until the fish is opaque. Turn off the heat and let stand for 2 to 3 minutes, covered. Sprinkle with basil and chilies, if using. Serve over jasmine rice with wedges of lime.