Receta Thai Style Clam Chowder
This recipe is my latest installment of Dormitory Favorites featuring Ramen noodles. It also happens to be my latest submission into a Ramen Noodle Contest . Versatility is this food's middle name and the possibilities are quite endless. I fashioned this dish in the style of a budget friendly clam chowder, which will serve as a filling and delicious up-spin to it's predecessor. The prep takes very little time and the results are fantastic. Complex and bright flavors help to make this recipe stand out among others.
I was excited especially about using Lime Thyme from my herb garden for the first time. It was a wonderful gift from my nephew Rob, son of my sister Terry. The Farmer's Market in Roanoke, where he resides is fantastic, chock full of fresh produce, grass-fed beef , flowers, herbs, jewelry and crafts, along covered sidewalks, buzzing with patrons! We went on an excursion while I was visiting and I procured amazing finds like delicious organic and local herbed Chevre, local country ham, side meats, and chervil! Thanks for a wonderful time Robbie!
Recipe:
- 2 tbsp. butter
- 1/2 c. chopped celery
- 1/2 c. chopped onion
- 2 tbsp. AP flour
- 6 c. water
- 1 tbsp. sambal oelek
- 2 pkg. Chicken Flavor Ramen, with seasonings
- 1/2 c. good quality unsweetened coconut milk
- 1 6 oz. can chopped clams, drained, juices reserved
- SPST
- Lime Thyme for garnish
In a heavy bottomed pot or dutch oven, melt butter over medium high heat.
Add celery and onion and cook until translucent,about 4 minutes.
Sprinkle in flour and cook additional minute.
Whisk in water, sambal oelek and clam juice and bring up to a boil.
Once boiling ,add Ramen and seasoning packets.
Cook for about 4 minutes and turn off heat.
Stir in coconut milk and clams.
Garnish with Lime Thyme, Cilantro or both! Serves 4-6.