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Monday, May 19, 2014

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!
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
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.

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