NUTRITION

SERVINGS

INGREDIENTS

1.75 cup chopped clams

1 cup clam juice

0.5 cup Yukon gold potato

1 cup cauliflower florets

0.25 cup full-fat coconut milk

0.5 cup yellow onion

0.5 cup celery

1 tsp extra virgin olive oil

0.25 tsp dried thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the diced onion and celery until they are softened and fragrant.

• 2

  Pour in the clam juice and add the diced potatoes and cauliflower florets, then bring the mixture to a gentle simmer.

• 3

  Cook for about 10 minutes until the vegetables are tender, then carefully remove the cauliflower and one cup of the cooking liquid.

• 4

  Blend the cooked cauliflower and liquid with the coconut milk until completely smooth, then stir it back into the pot to create a creamy base.

• 5

  Add the chopped clams, dried thyme, bay leaf, sea salt, and black pepper, and simmer for another 5 minutes to meld the flavors.

• 6

  Remove the bay leaf and serve the chowder hot, garnished with fresh parsley for a bright finish.