Curry-Coconut Clam Chowder, Papi-Style

Ingredients

• 1 small baking potato, peeled and cut into 1/2-inch dice

• 4 ounces pancetta or bacon, finely chopped

• 1 tablespoon minced fennel

• 2 garlic cloves, thinly sliced

• 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

• Freshly ground pepper

• Cilantro sprigs, for garnish 

• Thai basil and rau ram (Vietnamese coriander), for garnish

1. Cook the potato in a medium saucepan of salted boiling water just until tender, about 5 minutes. Drain.

2. 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 potato, Manila clams and the chopped clams and their juices. Cover and cook until the Manila clams open, 5 to 7 minutes. Discard any clams that do not open. Season the chowder with salt and pepper. Garnish with cilantro, basil and rau ram and serve warm.

Suggested Pairing

Zesty, herb-scented Sauvignon Blanc: 2012 Brander Santa Ynez Valley