Spicy California-Style Summer Clam Chowder

Heat the lemongrass oil in a Dutch oven or large heavy pot over medium heat. Add the sliced habanero, diced ham, tofu, onion, and garlic. Cook, stirring often, until the onion is soft, the ham has released some of its fat, and the mixture is lightly golden, about 12 to 15 minutes.

Add the diced potatoes, including enough clam juice from the can to loosen the soup, then pour in the cream and add the bay leaf. Bring to a gentle boil, then reduce the heat and simmer until the potatoes are very tender, about 25 to 30 minutes.

Use a potato masher to lightly mash some of the potatoes directly in the pot to thicken the chowder while leaving plenty of chunks for texture. Cover and simmer for another 15 minutes, stirring occasionally so the cream does not catch on the bottom.