Name: Light Clam Chowder
Prep time: 20 min
Cook time: 28 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 teaspoons pepper; 4 cups carrots; 1 stalk celery; 1.5 tablespoons chili paste; 2 pounds clams; 1.5 cups coconut milk; 2 tablespoons coconut oil; 1 tablespoon thyme; 2 cups corn; 5 cloves garlic; 1 teaspoon kosher salt; 0.5 pound pancetta; 1 pound parsnips; 1 large onion; 1 teaspoon vegan buttery spread

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Light Clam Chowder Recipe — Recipes Zone

Method

11 steps · 45 min

01
Boil Parsnips
In a large stock pot, bring about 5 cups of water to a boil. Cook the parsnips until they are slightly softened, about 5 to 7 minutes. Remove the parsnips with a slotted spoon; do not drain the water.
02
Set Aside Parsnips and Simmer Water
Transfer the cooked parsnips to a bowl and set aside. Turn the heat down to a simmer for the parsnip water in the pot and cover it with a lid.
03
Heat Pan
Heat a heavy-bottomed sauté pan over medium heat.
04
Cook Pancetta and Thyme
Add the coconut oil to the hot pan. Once it's shimmering and hot enough to sizzle a test piece, add the pancetta and thyme. Cook, stirring often, for about 5 minutes, taking care not to burn the pancetta.
05
Sauté Aromatics
Add the onion, celery, and garlic to the pan. Cook, stirring often, until the vegetables are translucent, about 4 to 5 minutes.
06
Add Carrots and Chili Paste
Stir in the carrots and chili paste. Continue to cook, stirring often, for 3 to 4 minutes, until the carrots have softened slightly and the chili paste has fully blended into the vegetables. This helps the chili paste coat everything before any liquid is added.
07
Combine with Parsnips and Water
Add the cooked parsnips to the skillet. Carefully pour in most of the reserved parsnip water, or all of it if your pan can hold it. Stir everything together well; the liquid will take on a light red hue.
08
Transfer to Pot
Pour the contents of the skillet into the simmering stock pot, adding any remaining parsnip water if you held some back.
09
Add Clams
Stir in the shucked clams and their juice, then raise the heat to medium.
10
Simmer Chowder
Add the coconut milk, vegan buttery spread, and corn to the pot. Bring the chowder to a boil.
Once it reaches a boil, reduce the heat to a simmer and cook for another 5 to 10 minutes. Ladle into large soup bowls to serve.
11
Garnish
Garnish individual servings with parsley, if you like.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	497kcal	25%
Fat	33g	47%
Carbohydrate	42g	16%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 4 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Celery	Contains
Molluscs	Contains

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About this recipe

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Method

Boil Parsnips

Set Aside Parsnips and Simmer Water

Heat Pan

Cook Pancetta and Thyme

Sauté Aromatics

Add Carrots and Chili Paste

Combine with Parsnips and Water

Transfer to Pot

Add Clams

Simmer Chowder

Garnish

Nutrition

Allergens

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