Soups

Jo’s New England Clam Chowder (serves 4)

Yes, you can have your New England Clam Chowder and eat it too! I am so excited to share this with all of you who thought it was off the list due to your intolerances – give it a try. The creaminess comes from coconut milk which is a great substitute in any number of recipes where milk, cream or yoghurt is used. New potatoes remain firm and I left the skin on.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 large cloves of garlic – grated
2 sticks of celery – finely chopped (I cut each stick into halves or thirds before finely chopping)
4 oz. new potatoes – chopped into small chunks
2 x 6.5 oz. cans of chopped sea clams – drained
1 cup of clam juice
2 cups of lite coconut milk
Juice of 1/2 a lemon (optional)

Heat oil in a skillet/frying pan and when sizzling add the onion and let soften and brown. Then add the garlic and cook for a minute before adding the celery and potatoes. Cook for a couple more minutes before tipping in the clams followed by the clam juice and coconut milk.
Bring to a boil then turn heat down to a simmer and a cook for 15 minutes or so until potatoes and celery are soft.

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