Saturday, May 14, 2011

Creamy Clam Chowder

Josh and I are so happy we found this recipe. It's currently one of our favorites. Who knew Clam Chowder could be so easy to make, taste so good and still be healthy! It takes 5 minutes to throw everything into the pot, 15 minutes to simmer and voila! The best part of this recipe is the coconut milk. It gives the soup a creamy buttery taste. Mmm. Last night I served this with wheat sourdough bread. I hope you enjoy this as much as we do.

Creamy Clam Chowder
2 cups cubed russet potatoes (about 2 medium)
1 cup sliced carrots (about 2 medium)
1/2 cup chopped onion
1 can broth (about 2 cups)
1/2 cup water
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
2 - 6.5oz cans whole baby clams, undrained (frozen also works)
1 can (15 oz) - white beans, drained

1 can coconut milk (about 1 1/2 cups to 2 cups)
2 Tbs chopped fresh chives (1 Tbs dry*)
1 tsp paprika

Put everything except the coconut milk, chives and paprika in a large enough pot. Bring to a boil, cover and simmer 15 - 20 min. or until potatoes are tender. Stir in remaining ingrediants, and heat through. *If you're using dry chives, add it in the beginning.

Serve with bread and salad.

I stumbled across this recipe when looking for recipes with no oil. So happy I found it in this

1 comment:

  1. Yum! That sounds so good! Bret won't eat clams OR coconut milk, so I won't be making a whole pot of this soup just for me. Sounds delicious, though!