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Light Clam Chowder

 
One serving costs about $3.16 One serving costs about $3.16

$3.16 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,dairy-free,gluten free,dairy free side dish American
spoonacular Score:61%

Spoonacular Score: 61%

 

Light Clam Chowder might be just the main course you are searching for. This recipe serves 6 and costs $3.16 per serving. Watching your figure? This gluten free and dairy free recipe has 499 calories, 13g of protein, and 33g of fat per serving. 1 person were impressed by this recipe. Head to the store and pick up onion, kosher salt, clams, and a few other things to make it today. This recipe is typical of American cuisine. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is good. Try Light New England Clam Chowder {Dairy Free & Gluten Free}, Clam Chowder, and Clam and Cod Chowder for similar recipes.

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Antica Chardonnay (Mountain Select)

The 2017 Chardonnay is vibrant and rich with enticing aromas that lead to a firm core of pear, apple and apricot flavors shaded by lightly-spiced oak. On the palate, the wine offers layer upon layer of lingering flavors. The wine highlights varietal purity with elegance and freshness on the palate.The Chardonnay was picked from 4 to 31-year-old vinesfrom select portions of nine vineyard blocks, which areplanted at an elevation of 1,413-1,494 feet. This year’s selection comprised of 10 Chardonnay clones—nine Burgundian and the acclaimed Heritage Weimer Selection—that together create the complexity in aromatics andflavors we seek for our Mountain Select Chardonnay.

» Get this wine on Wine.com

Ingredients

Servings:
2 tsps
2 tsps black pepper
black pepper
4 cups
4 cups carrots
carrots
1 stalk
1 stalk celery
celery
1.5 Tbsps
1.5 Tbsps chili paste
chili paste
2 pounds
2 pounds clams
clams
1.5 cups
1.5 cups coconut milk
coconut milk
2 Tbsps
2 Tbsps coconut oil
coconut oil
1 Tbsp
1 Tbsp dried thyme
dried thyme
2 cups
2 cups frozen corn
frozen corn
5 cloves
5 cloves garlic
garlic
1 tsp
1 tsp kosher salt
kosher salt
0.5 pound
0.5 pound pancetta
pancetta
1 pound
1 pound parsnips
parsnips
1 large
1 large red onion
red onion
1 tsp
1 tsp vegan buttery spread
vegan buttery spread
2 tsps black pepper
2 tsps
black pepper
4 cups carrots
4 cups
carrots
1 stalk celery
1 stalk
celery
1.5 Tbsps chili paste
1.5 Tbsps
chili paste
2 pounds clams
2 pounds
clams
1.5 cups coconut milk
1.5 cups
coconut milk
2 Tbsps coconut oil
2 Tbsps
coconut oil
1 Tbsp dried thyme
1 Tbsp
dried thyme
2 cups frozen corn
2 cups
frozen corn
5 cloves garlic
5 cloves
garlic
1 tsp kosher salt
1 tsp
kosher salt
0.5 pound pancetta
0.5 pound
pancetta
1 pound parsnips
1 pound
parsnips
1 large red onion
1 large
red onion
1 tsp vegan buttery spread
1 tsp
vegan buttery spread

Equipment

slotted spoon
slotted spoon
pot
pot
frying pan
frying pan
bowl
bowl
ladle
ladle
slotted spoon
slotted spoon
pot
pot
frying pan
frying pan
bowl
bowl
ladle
ladle


Instructions

  1. In a large stock pot, bring about 5 cups of water to a boil and cook the parsnips until slightly softened, 5 to 7 minutes.
  2. When ready, remove the parsnips with a slotted spoon, but do not drain off the water. Transfer to a bowl. Set aside.
  3. Turn heat down to simmer and cover with lid.
  4. In the meantime, begin to prepare the other ingredients.
  5. While the parsnips are boiling. Heat a heavy-bottomed saut pan, set over over medium heat.
  6. Add coconut oil.
  7. When hot (throw in a piece to see if it sizzles) add the bacon to the oil and thyme and cook, stirring often, about 5 minutes, making sure not to burn the bacon.
  8. Add the red onion, celery and garlic, and cook, stirring often, until the vegetables are translucent, 4 to 5 minutes.
  9. Add the carrots and chili paste, stir often, and cook until the carrots soften slightly, 3 to 4 minutes and all the chili paste is blended.
  10. Note: This allows the flavor of the chili paste to coat all the ingredients before being diluted by the liquid.
  11. Add the parsnips and transfer most of the parsnip water (or all if you can fit it into your skillet, mine couldnt, I left about a cup in the pot) and stir to combine well.
  12. The liquid will turn a light red hue.
  13. Transfer to the simmering pot (with any remaining parsnip water, if some).
  14. Add the shucked clams and its juice and raise the heat to medium.
  15. Add the coconut milk, non dairy butter spread, and corn to the pot.
  16. Bring chowder to a boil.
  17. When it comes to a boil, reduce heat to simmer for 5-10 minutes.
  18. Ladle individual servings into large soup bowls.
  19. Garnish with parsley (optional).

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.16
Ingredient
2 teaspoons black 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 dried thyme
2 cups frozen corn
5 cloves garlic
½ pounds pancetta
1 pound parsnips
1 large red onion
1 teaspoon vegan buttery spread
Price
$0.12
$0.90
$0.15
$0.31
$1.51
$2.07
$0.44
$0.63
$1.53
$0.33
$9.07
$1.50
$0.37
$0.04
$18.96

Tips

Health Tips

  • Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
498k Calories
13g Protein
33g Total Fat
42g Carbs
20% Health Score
Limit These
Calories
498k
25%

Fat
33g
51%

  Saturated Fat
20g
126%

Carbohydrates
42g
14%

  Sugar
8g
10%

Cholesterol
31mg
11%

Sodium
863mg
38%

Get Enough Of These
Protein
13g
27%

Vitamin A
14438IU
289%

Manganese
1mg
65%

Vitamin B12
2µg
46%

Vitamin K
43µg
41%

Fiber
8g
34%

Vitamin C
25mg
31%

Phosphorus
300mg
30%

Potassium
1011mg
29%

Folate
106µg
27%

Iron
4mg
25%

Selenium
17µg
24%

Vitamin B6
0.47mg
24%

Magnesium
90mg
23%

Vitamin B3
4mg
22%

Vitamin B1
0.32mg
22%

Copper
0.35mg
17%

Vitamin E
2mg
15%

Zinc
2mg
14%

Vitamin B5
1mg
12%

Vitamin B2
0.19mg
11%

Calcium
106mg
11%

Vitamin D
0.15µg
1%

covered percent of daily need

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