Ingredients:
- 2 medium sweet potato(es), peeled and diced
- 2 medium carrot(s), sliced
- 2 medium celery stalk(s), chopped
- 6 slice(s) bacon, cooked and diced (1/2 pound)
- 1/2 medium onion(s), yellow, diced
- 2 medium garlic clove(s), minced
- 1 cup(s) clams, chopped, drained (reserve liquid)
- 2 tablespoon(s) olive oil, or lard
- 2 tablespoon(s) arrowroot powder
- 1 can(s) coconut milk, full fat (403 mL)
- 1/2 teaspoon(s) Italian seasoning
- 1/4 teaspoon(s) cayenne pepper
- 1 tablespoon(s) parsley, fresh, chopped
- 1/2 teaspoon(s) sea salt, to taste
- 1/2 teaspoon(s) black pepper, freshly ground, to taste
Method:
- In a large pot, boil sweet potatoes, carrots, and celery in enough water to cover.
- Cook until tender, about 10 minutes. Do not drain. Set aside.
- While the vegetables are boiling, saute bacon until crisp in a saucepan over medium heat. Remove bacon and drain on paper towels. Set bacon aside, but retain bacon grease in saucepan.
- Add onion and garlic to the saucepan containing bacon grease and saute until soft. Push onion to the side of pan. Add clams and saute lightly, about 4 minutes, do not overcook. Remove clams and onion with a slotted spoon, and add to vegetables in pot.
- Add reserved bacon to pot with vegetables and clams.
- Discard excess bacon grease from saucepan. Over medium-low heat, combine olive oil/lard with arrowroot powder. Gradually whisk in coconut milk. Continue cooking, stirring constantly until mixture thickens. Do not boil.
- Add the coconut cream sauce (from previous step), reserved clam nectar, and seasonings to cooking pot. Heat through but do not boil.
- Ladle into bowls and serve.
Source: http://www.paleoplan.com/2014/12-07/coconut-clam-chowder/
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