As seen on Episode 24 of Simply Ming, guest chef Tom Woods shares his delicious Clam Chowder recipe.


  • 3 tablespoons canola oil

  • 5 shallots, thinly sliced

  • 3 garlic cloves, thinly sliced

  • 5-inch finger of galangal, cut into 1-inch pieces

  • 3 dried Thai bird peppers

  • 1 lobster head, halved

  • ½ disk palm sugar

  • 5 cherry-stone clams

  • 1½ quarts low-sodium chicken broth

  • ½ cup cilantro leaves

  • ½ cup mint leaves

  • ½ cup Thai basil leaves

  • 1 heaping cup bean sprouts

  • 4 limes

  • 2 lobster claws, cracked

  • 2 to 3 tablespoons fish sauce

  • 1 can of coconut milk

  • 7 oz. rehydrated rice stick noodles (½ pack)

  • Hot chili oil

  • Kosher salt and freshly ground black pepper


  • 1.

    In a large stockpot over medium heat, add 2 tablespoons of canola oil and sweat the shallots, garlic and galangal. After about 1 ½ minutes, add the dried Thai bird peppers to bloom them. Add the lobster head and palm sugar.

  • 2.

    When the aromatics have a little color on them, about 2-3 minutes total, add the clams, then the chicken stock. Bring to a simmer.

  • 3.

    Cover the pot and cook until the clams open, about 10 minutes.

  • 4.

    Meanwhile, make the herb salad:

  • 5.

    In a medium bowl, combine the cilantro, mint, Thai basil, and bean sprouts. Toss with the juice of one lime and remaining canola oil and season to taste with salt and freshly ground black pepper.

  • 6.

    Once the clams have opened, remove the lobster head and add the lobster claws, fish sauce, coconut milk, and the juice of 2 limes. Heat the ingredients through. Check and adjust the seasoning if necessary.

  • 7.

    To plate: In a large bowl, add the rehydrated rice stick noodles, then, place the clams around the edge, ladling in the broth and lobster claws. Top with the herb salad. Drizzle with the hot chili oil and squeeze the remaining lime around the edge of the bowl. Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 762kj
  • Fat Total 36g
  • Saturated Fat 21g
  • Protein 37g
  • Carbohydrate 79g
  • Sugar 11g
  • Sodium 1996mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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