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.
