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Asian seafood chowder is a beautiful marriage of flavors and textures, offering a unique twist on a classic New England clam chowder. If you’re a fan of Southeast Asian cuisine or simply looking to try something new, this chowder is sure to delight your taste buds and become a favorite in your culinary repertoire.
What is Asian seafood chowder?
Honestly, I’m having a bit of a problem trying to name this dish. I’m taking some inspirations from the classic New England-style clam chowder and infused it with Southeast Asian herbs. Instead of heavy cream, I use coconut cream. Instead of just clams, I added other seafood as well. So, I decided just to name it Asian seafood chowder 🙂 You can also call it East-meet-West seafood chowder or Southeast Asian seafood chowder ?
Asian Seafood Chowder
Ingredients
- 3 Tbsp oil
- 2 large celery sticks (with leaves) thinly sliced
- 1 large sweet onion diced
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 stalk lemongrass tender inner bulb, minced
- 1 large jalapeno seeded and diced
- 3 kaffir lime leaves tear the edges to release flavor
- 2 dried bay leaves
- 660 g clam juice from the canned clams
- 400 g coconut cream
- 420 g Yukon gold potatoes peeled, cut into small cubes
Seasonings:
- Freshly ground black pepper
- Salt as needed
Seafood:
- 170 g canned chopped clams drained weight (2 of 6.5 oz canned chopped clams)
- 224 g large shrimp shelled and deveined
- 224 g cooked crab meat lumps or use imitation crab meat
- 112 g mussels I use frozen mussel meat (weight is without shells)
Serve with:
- Fresh cilantro leaves finely chopped
- oyster crackers
Instructions
- Preheat a large heavy-bottom pot over medium heat. Add oil. Swirl the pot to cover the base of the pot. Add celery, onion, jalapeno, garlic, bay leaves, kaffir lime leaves and stir fry for about 8-10 minutes over medium-low heat until the onion is soft but not colored. Take care not to burn them
- Add the clam juice and diced potatoes. Bring to a boil and then lower the heat to medium-low and cook until the potatoes are cooked through, but not mushy, about 15-20 minutes. You can prepare up to this point if you want to cook ahead
When ready to serve:
- Bring the soup back to a gentle simmer over medium-low heat. Add the shrimp and cook until they are about to turn pink, but not completely. If you are using mussels still in their shells, add them in too at the same time and cook until they open up (discard the ones that do not open).
- Add the coconut milk and let it heat to a very gentle simmer (Do not let it come to a boil). Coconut milk will "break" and separate if you heat it on high heat
- Stir in the cooked crab meat/imitation crab meat, minced clam meat, and mussel meat . Have a taste. Season with salt and freshly ground pepper to your taste preference
- Garnish with chopped fresh cilantro leaves and oyster crackers on the side
*Nutrition facts are just estimates and calculated using online tools*
Recommended products:
Key Ingredients and Their Roles
- Lemongrass: This fragrant herb is a cornerstone of many Southeast Asian cuisines. With its citrusy aroma, lemongrass adds a bright, refreshing note to the chowder, balancing the richness of the coconut milk and the briny flavors of the seafood.
- Lime Leaves: Kaffir lime leaves are another essential ingredient that imparts a distinctive citrus flavor with a slightly floral note. They work in tandem with lemongrass to elevate the freshness of the dish.
- Bay Leaves: Bay leaves are used to add a subtle, earthy background flavor that complements the other herbs and spices.
- Coconut Milk: The use of coconut milk is what gives Asian seafood chowder its creamy, velvety texture. Unlike dairy-based chowders, coconut milk adds a subtle sweetness and richness without making the dish too heavy.
How to store and reheat leftovers
1. After cooking, allow the chowder to cool to room temperature
2. Transfer the chowder to an airtight container. Make sure it’s well-sealed to prevent the chowder from absorbing any odors from the fridge.
3. Place the container in the refrigerator. The chowder can be stored in the fridge for up to 3 to 4 days.
4. For longer storage, you can freeze the chowder. Consider portioning the chowder into smaller containers or freezer bags. This makes it easier to thaw only what you need. It can be kept frozen for up to one month
5. When ready to reheat, if frozen, thaw the chowder in the refrigerator overnight before reheating.
6. Reheat the chowder in a pot over low to medium heat, stirring occasionally. You may need to add a splash of milk or cream to restore the creamy consistency. Reheat gently to avoid separating the cream or overcooking the seafood
