1 Onion (quartered) 1 Shallot (halved) 2 Limes (1 juiced and 1 zested) 4 Basil Leaves 2 teaspoons Cilantro 2 tablespoons Ginger (sliced) 4 Garlic cloves (smashed) 3 Green Onions (quartered) 2 cans Coconut Milk 1 cup Chicken Stock 1/2 pound Shrimp (peeled; deveined; save shells) 6 Clams 6 Peppercorns 3/4 tablespoon Kosher Salt 2 Bay leaves
For the Chowder: In a stock pot, bring onions, shallots, lime juice, basil, cilantro, lime zest, ginger, garlic, green onions, coconut milk, chicken stock, shrimp shells, clams, peppercorns, kosher salt, and bay leaves to a boil and simmer, add salt.
1/4 cup Heavy Cream 1/4 pound Calamari (cleaned and sliced)
Once reduced for about 30 minutes add cream and reduce again. Be sure to stir frequently to avoid burning. Strain into another pot and let simmer, once simmered add shrimp and cook for 4 minutes. Then add calamari.
8 pieces Uni 2 tablespoons Chives (minced)
For the Garnish: Ladle into soup bowls and garnish with uni and chives.