Recipe for Coconut Lime Seafood Chowder (Wash) 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
18 oz Coconut milk
18 oz Fish stock
2 stalk lemongrass, sliced
1 med Shallot, chopped
2 x Cloves garlic, chopped
1/4 cup Cilantro, chopped
2 x Inches ginger root, chopped
2 lrg Limes, juice of
2 x Kiefer leaves
3 lrg Shitake mushrooms, sliced
1/4 cup Corn starch
1/4 cup Water
6 x Mediterranean mussels
12 x Manila clams
12 x Sea scallops
12 x Shrimp, size 16-20
Instructions:
Instructions: Garnishes: cilantro sprigs, sesame seeds, chili oil.

Combine first 10 ingredients in a shallow saucepan and bring to a boil.

Once mixture is at a boil, reduce temperature and simmer for 15 minutes.

Mix corn starch and water together and slowly add to the simmering mixture, whisking constantly. Allow contents to simmer for another 5 minutes. Pour broth mixture through a fine strainer and return to pan.

Bring broth back to a simmer and add fresh seafood. Cook until seafood is just done and shellfish have opened. Be sure not to overcook

To serve, portion seafood amongst 6 bowls an dladle broth over. Garnish with the cilantro sprigs, sesame seeds and chili oil.

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