Description
Experience a wholesome and comforting twist on a coastal classic. This dairy-free clam chowder replaces traditional heavy cream and butter with velvety coconut cream, creating a rich and satisfying soup. Loaded with nutrient-dense sweet potatoes, carrots, and fresh clams, this dish is naturally gluten-free and allergen-friendly. It brings the briny, ocean-fresh flavors of the coast to your kitchen in a hearty, one-pot meal that is perfect for chilly days and easy to prepare.
Ingredients
2 pounds fresh clams (thoroughly cleaned)
3 cups water
3 slices smoked turkey bacon, diced
1 yellow onion, finely diced
1 large sweet potato, peeled and cut into 1/2-inch cubes
1/2 pound carrots, peeled and diced
1 pound Russet potatoes or parsnips, peeled and diced
3/4 teaspoon sea salt
1/2 teaspoon dried thyme
1 cup full-fat coconut cream
Fresh parsley for garnish
Instructions
Place fresh clams and 3 cups of water in a large pot, bring to a boil, then simmer until shells open. Remove clams, extract the meat, and strain the broth, setting both aside.
In the same pot, cook the smoked turkey bacon over medium heat until slightly crisp.
Add the diced onion to the bacon drippings and sauté until translucent.
Stir in the sweet potatoes, carrots, and Russet potatoes (or parsnips).
Pour the reserved clam broth over the vegetables and simmer until tender, about 15-20 minutes.
Stir in the coconut cream, sea salt, and thyme, allowing the soup to thicken slightly.
Fold the reserved clam meat back into the chowder and heat through.
Garnish with fresh parsley before serving.
Notes
Ensure clams are scrubbed well to avoid grit. The soup tastes even better the next day after flavors meld. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg