Serves: 6
1 small baking potato, peeled and cut into 1/2-inch dice
4 ounces pancetta or bacon, finely chopped
3 tablespoons minced fennel
2 garlic cloves, thinly sliced
1 – 2 tablespoons Thai green curry paste
1/2 cup dry white wine
One 13-ounce can unsweetened coconut milk
1/4 cup fresh lime juice
2 dozen Manila or littleneck clams
3 cups chopped clams with their juices
Kosher salt and freshly ground pepper
Cilantro and Thai basil leaves for garnish
Cook the potato in a medium saucepan of salted boiling water just until tender, about 5 minutes.
Drain.
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 cooked potato, Manila clams and the chopped
clams and their juices. Cover and cook
until the clams open, 5 to 7 minutes. Discard any clams that do not open. Season the chowder
with salt and pepper. Garnish with cilantro and basil leaves.
John Ash © 2005