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 to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 62%, this dish is pretty good. Light New England Clam Chowder {Dairy Free & Gluten Free}, Clam Chowder, and Clam Chowder are very similar to this recipe.
Step 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.
Step 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.
Step 3
Heat a heavy-bottomed saut pan, set over over medium heat.
Step 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.
Step 5
Add the red onion, celery and garlic, and cook, stirring often, until the vegetables are translucent, 4 to 5 minutes.
Step 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.
Step 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.
Step 8
Transfer to the simmering pot (with any remaining parsnip water, if some).
Step 9
Add the shucked clams and its juice and raise the heat to medium.
Step 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.
Step 11
Garnish with parsley (optional).
Cuisines: American
Dish Types: lunch, soup, main course, main dish, dinner
Diets: gluten free, dairy free