Coconut Clam Chowder - Dairy Free

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 / or cornstarch if gluten free

• 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