Coconut Clam Chowder Recipes

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH

Steps:

• Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
• Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
• Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
• Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

THE BEST DAMN CLAM CHOWDER EVER

Steps:

• In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
• Add the onion and cook until softened.
• Add the flour and stir until lightly colored, about a minute.
• Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
• Add the clams, cream, fresh parsley, salt and white pepper.
• Bring to a simmer and serve immediately.
• (You may substitute any type of shellfish, or even fish for the clams in this recipe.).

COCONUT CLAM CHOWDER

Steps:

• 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.

COCONUT CLAM CHOWDER

Steps:

• Melt the butter over medium-low heat in a heavy-bottomed large saucepan. Add the flour and whisk until completely incorporated. Cook, whisking continuously, until the mixture turns from white to blond, about 5 minutes.
• Add the onions, celery and bell pepper. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Stir in the thyme and bay leaf and cook 1 minute more.
• Add the broth and bring to a boil. Stir in the white potatoes and white sweet potatoes and let the liquid return to a simmer. Reduce the heat to medium-low so the liquid simmers and cook until the potatoes begin to soften, 5 to 7 minutes.
• Stir in the clams and coconut milk. If using frozen and canned clams, add the frozen first, then allow the soup to simmer again before adding the canned clams. Bring the soup back to a simmer and add salt and pepper to taste. Remove from the heat, discard the bay leaf and garnish with parsley.

COCONUT BROTH CLAMS RECIPE BY TASTY

Steps:

• Pick through the clams and discard any that are open and do not close when firmly tapped-these clams are dead and should not be eaten. Add the rest to a colander.
• Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
• Fill a bowl large enough to fit the colander with cold water and 3-4 tablespoons of salt for every 6 cups (1.5 liters) of water. Place the colander in the bowl of salt water and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand. The colander allows the grit to fall to the bottom of the bowl. Live clams will filter the water while they push out any impurities in the process.
• Transfer the clams in the colander to another large bowl of fresh water to desalt for 15-30 minutes.
• Grill the bread: Slice the sourdough baguette into ½-inch (1 cm) pieces.
• Brush each slice with olive oil and sprinkle with salt.
• Toast the bread on a grill pan over medium-high heat until golden brown and crusty, about 2 minutes per side. Set aside.
• Make the coconut broth: Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.
• Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch (10 cm) pieces.
• Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
• Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
• Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
• Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
• Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
• Enjoy!

COCONUT SHRIMP CHOWDER

Steps:

• In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly., In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.

COCONUT CONCH CHOWDER

Steps:

• Place conch meat in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and finely chop in a food processor.
• Melt 2 tablespoons margarine in a skillet over medium heat, and mix in the green onions, carrot, celery, sweet potato, red pepper, and corn. Cook and stir 5 minutes.
• Melt remaining 2 tablespoons margarine in a large pot, and whisk in the flour to create a roux. Pour in the half and half, coconut milk, and fish stock. Mix in the ginger, and season with salt and pepper. Stir the conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.