Dairy Free Clam Chowder Recipe with Coconut Milk
There isn’t much you can do to make the New England classic clam chowder recipe healthier without compromising on its most appealing qualities – richness and creaminess. However, if you sub in a more nutritious ingredient for the milks and creams that is just as dense and smooth, the resulting clam chowder will be devoid of hard-to-digest dairy. This clam chowder recipe uses coconut milk to make the soup less of a burden on your body, and it tastes just as amazing and feels just as decadent going down as clam chowder should.
We’ve already demonstrated why milk, especially cow milk, is particularly hard on the body and it’s also why coconut milk is such a great alternative, given its host of uses and benefits. And really, if you replace the milks and creams in clam chowder with coconut milk, the recipe is quite pure and light. The red potatoes add to the thickness and earthiness of the mix and the thyme gives it just the right kick. You can enjoy this as a midday snack or for lunch or dinner. Enjoy!
Coconut Milk Clam Chowder Recipe
Serves 2-3
Ingredients
Directions
Boil 2 cups of water in a small pot and add the clams. Save the juice from the can to use for later. Allow to cook for at least 30 minutes with the lid until the clams are soft. Take Remove from heat and set aside. In a large pot over medium-high heat add the butter, celery and onion. When the onion begins to turn translucent, add tomato paste and mix until evenly combined. Cook for another two minutes. Add reserved clam juice and coconut milk to the tomato paste mixture and bring to a boil. Once boiling, add the clams (and the water they boiled in), red potatoes, salt, pepper, and dried thyme. Simmer until the potato is soft throughout and the soup has reached desired thickness – about 15 minutes.
Image Credit: GlowKitchen
Related on Organic Authority:
Real American Food: 9 Native Noshes from North America
Cast Iron Roasted Mussels and Clams
