Recipe Coconut Clam Chowder

Mountain Cat

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12 Apr 2019
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Hilltowns of Massachusetts
Consider this a dairy-free/Paleo take on New England Clam Chowder.
Note: I really wanted cilantro for the garnish, but settled for parsley. Not able to travel all that much right now, and was very lucky to run into the chopped clams.


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Prep Time: 20 minutes.
Cook Time: 30 minutes.
Rest Time: no.
Serves: 3
Cuisine: A mish mash of New England and Asian. So, who knows?
Leftovers: Sure.


Coconut Clam Chowder

  • Pork belly strips, about 4 ounces, coarsely chopped. Thick cut is best.
  • 1/3 teaspoon salt.
  • 120 grams of chopped white or yellow onion.
  • 8 ounces chopped potato – a yellow variety is best. Peel or not as you choose. If you use a thick skinned potato such as the Russet, do remove the skin.
  • 2/3 cup of the water the potatoes were cooked in.
  • 1 can coconut milk, whole fat (13.5 oz / 400 mL)
  • 300 grams of fresh (or canned) previously chopped clams, with their liquid.
  • 1/4 teaspoon za’atar
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon rogan josh
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon coarse sea salt.
  • Lime wedges for garnish, cilantro/coriander leaves if handy.

Cook the pork belly with salt in a fry pan, about eight minutes. I used Chicharron salt but regular is fine. Let them get a little crispy. You do not need to add oil.

Add the onions, and cook another ten minutes, stirring as needed. Onions should be a little brown, but definitely translucent.

In a separate pot, boil the potatoes in water, about 15 minutes. Remove from heat, and chop them down to about 1/4 inch segments or so. Add them to the pork belly/onions. Reserve the potato cooking water.

In the soup pot, add the coconut milk, the reserved potato cooking water, and all the herbs/spices. Bring to a boil then reduce to a moderate simmer. Add the clams and their juices. Allow to meld and simmer for five more minutes, taste and sample the broth for seasonings, adjusting as desired.

Serve in soup bowls, with lime wedges that folks can optionally squeeze to add to the soup. And with that optional cilantro.



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