Coconut Curry Seafood Chowder with rockfish and manilla clams
2piecesof bacon cut into bite sized bits
1medium yellow oniondiced
2Tbspmae ploy sour curry pasteif you can find it, red curry paste would also work, the sour is actually a non-coconut based curry, my ingredient that I hadn’t tried before from my last trip to the asian supermarket
2cups diced yellow potatoesapproximate
1/2poundrockfish filets cut into thickabout 2 inch strips
16ouncescoconut milkI buy the tetra packs but if you have a 14 ounce can just add a bit more water
Juice from one fresh lime
cilantro and scallions to tasteI bet basil would also be nice but basil is out of season and too darn ‘spensive right now
rice for serving
Add the bacon and onion to a large heavy bottomed pot and cook over medium heat until the bacon begins to crisp and the onions soften, add the curry paste and the potatoes and continue to cook over medium heat, stirring frequently, until the paste begins to stick to the bottom of the pan.
Remove the bacon potato mixture from the pan and set aside. Into the dirty pot add the clams and two cups of water, increase heat and bring to a low boil. Simmer until clams open, remove clams (leaving the liquid) and set aside (if you are unlucky enough to get a clam that doesn’t pop open pop it into the garbage).
Return the potato mixture to the broth in the pot and add the coconut milk, fish sauce, and lime juice.This is the point that I pause at until I am sure we are ready for dinner.
Lower heat and simmer until potatoes are tender (10-15 minutes depending on the size of your cut)
Just before serving add the rockfish and continue to simmer until the fish is opaque (about two minutes) then add the clams and serve with rice, garnish, and a wedge of lime.
Coconut Curry Seafood Chowder with rockfish and manilla clams https://www.recipefiction.com/2018/02/coconut-curry-seafood-chowder-rockfish-manilla-clams.html