Coconut milk clam chowder
Escape to Ventura: Creamy Coconut Clam Chowder
Dreaming of coastal breezes and comforting flavors? Our Ventura Coconut Clam Chowder is a delightful twist on a classic, bringing a touch of sunshine to your kitchen. This isn’t your typical New England clam chowder; we’ve swapped the heavy cream for creamy coconut milk, creating a lighter, yet incredibly satisfying soup. The result? A subtly sweet, savory, and utterly addictive chowder that’s perfect for a cozy dinner.
This recipe is surprisingly easy to make, clocking in at just 45 minutes from start to finish. It’s a fantastic way to enjoy fresh clams (or canned, for convenience!) and is sure to become a family favorite. The coconut milk doesn’t overpower the clam flavor; instead, it enhances it, creating a harmonious blend of tastes. We love the addition of thyme, which adds a lovely herbaceous note.
What makes this chowder special?
- Coconut Creaminess: The coconut milk provides a unique and delicious base.
- Simple Ingredients: You likely have many of these staples in your pantry already.
- Quick & Easy: Ready in under an hour!
- Versatile: Perfect as a starter, light lunch, or hearty dinner.
Tips for the Best Chowder:
- Clam Quality: If using fresh clams, ensure they are thoroughly cleaned and purged of sand.
- Vegetable Size: Cutting the vegetables into small, uniform pieces ensures they cook evenly and blend seamlessly into the chowder.
- Thyme Freshness: Fresh thyme sprigs impart the best flavor, but you can substitute with 1 teaspoon of dried thyme if needed.
- Lemon Zest: For an extra burst of brightness, add a little lemon zest along with the juice.
Frequently Asked Questions:
Q: Can I use different types of clams?
A: Absolutely! Littleneck, Manila, or even chopped frozen clams will work well in this recipe.
Q: Can I make this chowder vegetarian?
A: Yes! Substitute the clams with hearty vegetables like potatoes, corn, and mushrooms, and use vegetable broth instead of water.
Q: Can I freeze this chowder?
A: While it’s best enjoyed fresh, you can freeze it for up to 2 months. Be aware that the texture may change slightly upon thawing.
Q: What does the lemon do for the chowder?
A: The lemon juice adds a bright acidity that cuts through the richness of the coconut milk and enhances the overall flavor profile.
Q: Is it possible to make this chowder spicier?
A: Yes! Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the chowder while it’s cooking.
Get ready to transport your taste buds to the California coast with this incredible Ventura Coconut Clam Chowder!
Ventura Coconut Clam Chowder
Ingredients
- 2 tbsp butter or ghee
- 2 stalks celery
- 1/2 medium white onion
- 1 cup carrots cut into small pieces
- 2 large potatoes cut into small pieces
- 2 cans chopped clams
- 1/2 to 1 can depending on concentration, unsweetened and unflavored
- 4 cups water
- to taste salt
- to taste black pepper
- 3-4 sprigs thyme
- 1/2 lemon juice of, optional
Instructions
- Chop all veggies – celery, onion, carrots, potatoes – into small pieces.
- Heat the ghee or butter and cook the onion and celery first, then add the carrots.
- Cover with water and bring to a boil for 5 minutes.
- Add the potatoes and clams. Season with salt and pepper, add the thyme.
- Pour in the coconut milk and stir well.
- Cook for an extra 20 minutes.
- Serve with a slice of lemon and a sprig of parsley.
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