Clam Chowder

1/2 cup (235 ml) water

1 bottle (8 ounces/236 ml) clam juice

1/2 cup (80 g) yellow onion, peeled and minced

4 cloves garlic, minced

1 stalk celery, chopped

8 ounces (226 g) daikon radish or turnip, chopped

4 ounces (113 g) mushrooms, chopped

1 teaspoon salt

1/8 teaspoon white pepper

1 can (14 ounces/) coconut milk

1 can (8 ounce/226 g) minced or chopped clams, with juice

1/4 teaspoon paprika

In a medium saucepan heat water, clam juice, onion, garlic, celery, daikon raddish, mushrooms, salt, and pepper to boiling. Reduce heat and simmer for about 20 minutes or until vegetables are tender. Add coconut milk and clams. Cook for about 5 minutes until heated through. Sprinkle top with paprika and serve.

Yield: 4 servings

Per serving: 24 g fat, 19 g net carbs, 5.3 g protein, 312 calories.

Recipe submitted by Bruce Fife

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