5/22 Pacific seafood chowder

Ingredients
whte wine
water
garlic
lemonglass
kaffir lime leaf
clam
chicken stock
milk
red curry
coconut milk
potato
shiitak mushroom
lemon juice
prawns
red chili

Method
1. In a large non-reactive pot combine the wine, water, garlic, ginger, lemongrass and lime leaves and bring
    to a boil. Simmer for 10 minutes. Strain out the aromatics and return the reduction to a stock pot.
2. Add the clam juice, chicken stock, coconut milk and cream, return to a boil. Incorporate the curry paste
    and add the potatoes. Simmer until the potatoes are tender. Meawhile sweat the mushrooms in some oil,
    salt and black pepper. Reserve.
3. Prepare a slurry the consistency of heavy cream, Whisk it into the soup and bring back to a boil.
    The soup should have enough slurry to make a light body. Be sure to bring to a boil before adding more
    slurry.
4. Just before service, add the snapper and shrimp and cook a few more minutes. Lastly add the cooked
    mushrooms and heat through.
5. Add the lemon juice and basil. Check seasonings and serve.