This recipe and photo were created by contributor Aylin Erman of Glow Kitchen. Learn more about Aylin and this recipe by checking out her accompanying post.
Clam chowder is one of those dishes that is virtually impossible to make healthier. However, you can make a few quick subs without compromising flavor. Our favorite swap? Using coconut milk instead of cream. The taste isn't reminiscent of coconuts because the other ingredients and the cooking process cut the taste, but the coconut milk adds just the right texture so you can enjoy a milk-less version of the beloved soup. This recipe also combines the creaminess of classic New England clam chowder with the tomato-based flavor of Manhattan clam chowder — so you don't have to choose a favorite!
Recipe: Healthier Classic Clam Chowder
What You'll Need:
10-ounce canned whole baby clams (save its juice)
2 cups water (or vegetable stock)
1 cup chopped onion
1 large celery stalk, chopped
1 1/4 cups coconut milk
4 small red potato, choppd
4 tablespoons butter
1 tablespoon tomato paste
½ teaspoon dried thyme
Salt and pepper to taste
What To Do:
- In a small pot, bring 2 cups of water to a boil. Add the clams and let cook for at least 30 minutes, or until the clams are soft enough to eat.
- Meanwhile, in a large pot, heat the butter and saute the chopped celery and onion. When the veggies begin to soften, add tomato paste and mix. Cook for another two minutes.
- Add clam juice and coconut milk to the tomato paste mixture and bring the soup to a boil.
- Add the clams (and their cooking water), potato, and seasonings.
- Reduce the heat to a simmer and continue to cook until the potato is soft — about 15 minutes — and the soup has reached desired thickness.