Light Clam Chowder

Light Clam Chowder

Gluten FreeDairy Free

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 66.24
  • Health score: 20.00
  • Weight Watcher points: 16.00

Summary

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.

Ingredients

  • pepper
    pepper2 teaspoons
  • carrots
    carrots4 cups
  • celery
    celery1 stalk
  • chili paste
    chili paste1.5 tablespoons
  • clams
    clams2 pounds
  • coconut milk
    coconut milk1.5 cups
  • coconut oil
    coconut oil2 tablespoons
  • thyme
    thyme1 tablespoon
  • corn
    corn2 cups
  • garlic
    garlic5 cloves
  • kosher salt
    kosher salt1 teaspoon
  • pancetta
    pancetta0.5 pound
  • parsnips
    parsnips1 pound
  • onion
    onion1 large
  • vegan buttery spread
    vegan buttery spread1 teaspoon
Instructions

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).

Categories

Cuisines: American

Dish Types: lunch, soup, main course, main dish, dinner

Diets: gluten free, dairy free

Source Information

Source: foodista.com

License:

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