Asian chowder of coconut, smoked lingcod, and geoduck clam sashimi

5–6 oz (150–160 g) geoduck clam (both siphon and body meat), trimmed and thinly sliced;
1⁄3 c (75 ml) fresh lime juice;
2 tsp (20 ml) soy sauce;
2 tbsp (25–30 ml) thinly sliced onions;
Salt;
White pepper;
One 3–4-inch piece of fresh galangal (available at most Asian markets);
4 c (900 ml) coconut milk;
2 c (450 ml) chicken stock;
2 tsp (20 ml) finely chopped red chilies;
12 oz (340 g) smoked lingcod (you can substitute other smoked fish);
3 tbsp (40 ml) Thai fish sauce;
2 tsp (20 ml) brown sugar;
1⁄2 c (115 ml) chopped cilantro;
1 c (225 ml) diced tomatoes (concasse).

Place the clam meat in a glass bowl or platter. Combine the lime juice, soy sauce, onions, and salt and white pepper to taste and pour over the clam meat. Let marinate for several hours or overnight. Peel the galangal and cut it into thin slices. Combine the galangal with the coconut milk and chicken stock in a 2- or 3-quart saucepan. Bring it to a boil, reduce the heat, and simmer uncovered for about 10 minutes.
Stir the mixture occasionally while simmering. Add the diced chilies to the mixture and simmer for an additional 8 minutes. Cut the smoked fish into small strips, add it to the soup mixture, and heat through.
Add the fish sauce and brown sugar. Taste for seasoning and adjust as desired. To serve, add the chopped cilantro and tomato concasse. Add the geoduck sashimi at the time of service or present it tableside and allow the guests to add it themselves.

6–8 servings