Light Clam Chowder

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

Ingredients

• 2 teaspoons 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 thyme
• 2 cups corn
• 5 cloves garlic
• 1 teaspoon kosher salt
• 0.5 pound pancetta
• 1 pound parsnips
• 1 large onion
• 1 teaspoon vegan buttery spread

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.When ready, remove the parsnips with a slotted spoon, but do not drain off the water. 2. Transfer to a bowl. Set aside.Turn heat down to simmer and cover with lid.In the meantime, begin to prepare the other ingredients.While the parsnips are boiling. 3. Heat a heavy-bottomed saut pan, set over over medium heat. 4. Add coconut oil.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. 5. Add the red onion, celery and garlic, and cook, stirring often, until the vegetables are translucent, 4 to 5 minutes. 6. 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.Note: This allows the flavor of the chili paste to coat all the ingredients before being diluted by the liquid. 7. 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.The liquid will turn a light red hue. 8. Transfer to the simmering pot (with any remaining parsnip water, if some). 9. Add the shucked clams and its juice and raise the heat to medium. 10. Add the coconut milk, non dairy butter spread, and corn to the pot.Bring chowder to a boil.When it comes to a boil, reduce heat to simmer for 5-10 minutes.Ladle individual servings into large soup bowls. 11. Garnish with parsley (optional).