Light Clam Chowder
If you want to add more gluten free and dairy free recipes to your repertoire, Light Clam Chowder might be a recipe you should try. This recipe serves 6. One serving contains 497 calories, 13g of protein, and 33g of fat. For $3.16 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of American food. 1 person were glad they tried this recipe. It is brought to you by Foodista. Head to the store and pick up pancetta, corn, celery, and a few other things to make it today. It works well as a main course. From preparation
Instructions
- 1
In a large stock pot, bring about 5 cups of water to a boil and cook the parsnips until slightly softened, 5 to 7 minutes.When ready, remove the parsnips with a slotted spoon, but do not drain off the water.
- 2
Transfer to a bowl. Set aside.Turn heat down to simmer and cover with lid.In the meantime, begin to prepare the other ingredients.While the parsnips are boiling.
- 3
Heat a heavy-bottomed saut pan, set over over medium heat.
- 4
Add coconut oil.When hot (throw in a piece to see if it sizzles) add the bacon to the oil and thyme and cook, stirring often, about 5 minutes, making sure not to burn the bacon.
- 5
Add the red onion, celery and garlic, and cook, stirring often, until the vegetables are translucent, 4 to 5 minutes.
- 6
Add the carrots and chili paste, stir often, and cook until the carrots soften slightly, 3 to 4 minutes and all the chili paste is blended.Note: This allows the flavor of the chili paste to coat all the ingredients before being diluted by the liquid.
- 7
Add the parsnips and transfer most of the parsnip water (or all if you can fit it into your skillet, mine couldnt, I left about a cup in the pot) and stir to combine well.The liquid will turn a light red hue.
- 8
Transfer to the simmering pot (with any remaining parsnip water, if some).
- 9
Add the shucked clams and its juice and raise the heat to medium.
- 10
Add the coconut milk, non dairy butter spread, and corn to the pot.Bring chowder to a boil.When it comes to a boil, reduce heat to simmer for 5-10 minutes.Ladle individual servings into large soup bowls.
- 11
Garnish with parsley (optional).
Recipe from foodista.com
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (15)
- •2 teaspoons crushed black pepper
- •5-6 medium carrots (about 4 cups), peeled and thinly sliced into rounds
- •1 stalk celery, thinly sliced
- •1 1/2 tablespoons chili paste, to taste
- •2 pounds clams, shucked and in it's juice (sold at fish markets)
- •1 1/2 cups coconut milk
- •2 tablespoons coconut oil
- •1 tablespoon dried thyme
- •2 cups frozen corn
- •5-6 cloves garlic, minced
- •1 teaspoon kosher salt, to taste
- •1/2 pound bacon (about 7 slices), sliced, or pancetta, if you like
- •1 pound parsnips (about 6 medium), peeled, chopped into 1/2-inch cubes
- •1 large red onion, peeled, halved, thinly sliced
- •1 teaspoon vegan buttery spread