Stir together the milks, ginger, garlic, lime zest, and bouillon cube in a large, heavy-bottomed pot over medium-high heat. A Le Creuset pot is perfect for this! Bring the liquid to a gentle simmer, and continue to cook for 10 minutes. Remove from the heat and put a lid on the pot to keep the chowder broth warm.

Melt the butter in a large skillet over medium heat. Once the butter is bubbling, add the lemongrass, sweet onion, and celery. Sauté the vegetables until softened, about 10 minutes.

Sprinkle the flour over the softened lemongrass, onion, and celery, and vigorously whisk it all together to completely coat the vegetables. Cook for 5 – 7 minutes, frequently tossing around the skillet, or until it all begins to lightly brown. Add the diced potatoes, and gradually whisk in the vegetable broth, a little at a time.

Stir in the clams and clam juice, bring to a simmer, and cook for 10 minutes, or until the liquid thickens into a sauce-like consistency.

Pour everything into the large pot holding the warm coconut milk broth, add the black pepper, and continue to simmer for 5 minutes to meld together the flavors. Correct for salt if needed. (The vegetable bouillon cube typically provides all the salt needed.)

Ladle into chowder bowls. Crush the macadamia nuts using the flat side of a chef’s knife and sprinkle over each bowl along with a pinch of parsley.