Readers’ Recipe Contest: Coconut-Curry Clam Chowder

Submitted by Daniel Carburg

My grandmother from Maine (Hazel Winnifred Butler) used to make her clam chowder once a week and my mother carried on this tradition. To this day, my mother, who is now 82 years old, will make a clam chowder every time I visit my parents in Florida. It has become a symbol of family and homecoming. As the only child, and living in New Hampshire, I feel it is important to carry on this tradition, however, I have tweaked this recipe to represent my passion for travel and incorporating other cultures into traditional American cuisine. I didn't want to completely reinvent this traditional clam chowder, but just add a couple of ingredients that surprise your taste buds. I tried this with other Thai and Asian ingredients like ginger, lemongrass and red chili paste, however it took it too far away from the original version. The addition of curry powder, cayenne pepper and coconut milk is the perfect balance.

Coconut-Curry Clam Chowder

Serves 4–6

2 tablespoons unsalted butter
¼ pound salt pork, diced
1 large onion, diced
1 tablespoon curry powder
¼ teaspoon cayenne pepper
4 cups diced and peeled potatoes
1 quart clam juice
Water
2 cans chopped clams with liquid
1 can whole baby clams with liquid
1 12-ounce can evaporated milk
1 cup whole milk
2 cups coconut milk
Salt and pepper to taste

In large pot melt butter on medium heat. Add salt pork and onions and cook for 5 minutes, without browning the onions.

Add the curry powder and cayenne pepper and continue cooking for another 3 minutes. Add the potatoes and clam juice and just enough water to cover the potatoes.

Simmer for 15 minutes, or until the potatoes are tender but not fully cooked. Remove from heat and let cool for half an hour.

Add clams with their juices, evaporated milk, whole milk and coconut milk. Reheat slowly, being careful to not let the chowder come to a simmer or it will split. Season with salt and pepper to taste.

Optional garnishes: oyster crackers, fresh cilantro, scallions or parsley.

Editor’s note: This recipe has not been independently tested by the Edible Boston team.