Clam Chowder My Way | Everyday Dorie

I’m all set to make the New England clam chowder because it’s one of my favorite soups. The plan gets derailed when I see the vibrant young ginger root at the farmers’ market. That becomes my source of inspiration to make the “clam chowder my way,” according to Dorie. What differentiate that and the traditional New England’s style clam chowder are the aromatics and the milk used.

“I took the road less traveled by and that has made all the difference.”

By that I mean: I would not have experienced the lighter and brighter taste of the “clam chowder my way” if I’ve made the more conventional creamy clam chowder. The former uses coconut milk, ginger, lemongrass (I couldn’t find), cilantro, basil (and kaffir leaf, optional) — a nod to Thailand. On the other hand, the other ingredients of pancetta, Yukon Golds, Vidalia onions and jalapeño are so, not Thai. Nevertheless, I can’t say no to these spectacular produce which have the potential to elevate any dish. So I use them all to make a happy pot of clam chowder my way.

The soup brings back vivid memory of crushing and pounding aromatics into a paste and fresh market ingredients shopping and cooking lessons in Thailand.

To make the chowder, sweat all the aromatics (see above, plus garlic and celery) in a large Dutch oven until softened, and not browned. Pour in the clam juice and add the potatoes. Bring to a boil. Then lower the heat and let the chowder simmer until the potatoes are cooked through and tender. Stir in the coconut milk and give it a few minutes to warm. Then add the clams. Season with salt and serve with chopped dill and/or parsley, if you like. Enjoy!