Coconut Clam Chowder - Dairy Free

Coconut Clam Chowder - Dairy Free

clam chowder recipe

clam chowder recipe

Asian Fusion Clam Chowder

Recipe Type: soup

Cuisine: Asian / American

Author: Caroline Artiss

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 4 servings

This is a rich creamy and filling soup, but instead of using cream I use coconut milk. This is a delicious soup and can be completely dairy free if you don't use the butter.

Ingredients

  • 2 x 185g cans Chopped clams
  • 1 x brown Onion 150g chopped
  • 3 cloves Garlic
  • 3 small Potatoes 400g
  • 2 stalks Celery
  • ½ cup pancetta
  • 3 cups Chicken / fish stock
  • 1 cup coconut milk
  • 1 tbsp flour
  • 1tbsp butter/ or olive oil

Instructions

  1. Heat butter or oil in a large pan
  2. Add the onions, garlic and pancetta
  3. Saute over a medium heat for a couple of minutes or until onions are soft
  4. Add the flour, diced potatoes, celery and saute for a further minute
  5. Add the stock and clam juice and simmer for 20 – 30 minutes until the potatoes are soft and the soup is turning thick
  6. Turn off the heat and leave to sit for a few minutes then stir in the coconut milk and chopped clams at the end
  7. Serve hot, with fresh crusty bread and butter

 

 

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