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Light Clam Chowder

 
Light Clam Chowder
Image ©
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
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 lunch,soup,main course,main dish,dinner American
spoonacular Score:66%

Spoonacular Score: 66%

 

If you want to add more gluten free and dairy free recipes to your repertoire, Light Clam Chowder might be a recipe you should try. This recipe serves 6. One serving contains 497 calories, 13g of protein, and 33g of fat. For $3.16 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of American food. 1 person were glad they tried this recipe. It is brought to you by Foodista. Head to the store and pick up pancetta, corn, celery, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 62%, this dish is pretty good. Light New England Clam Chowder {Dairy Free & Gluten Free}, Clam Chowder, and Clam Chowder are very similar to this recipe.

Chardonnay, Alcoholic Drink, and White Wine are great choices for Clam Chowder. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. The One Maple Winery Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

One Maple Winery Chardonnay

Ripe, tropical melon, with a crisp citrusy finish.

» Get this wine on Amazon.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

Nutritional Information

Quickview
497 Calories
13g Protein
33g Total Fat
42g Carbs
20% Health Score
Limit These
Calories
497k
25%

Fat
33g
51%

  Saturated Fat
19g
124%

Carbohydrates
42g
14%

  Sugar
8g
10%

Cholesterol
31mg
11%

Sodium
740mg
32%

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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