Hi All! Welcome back!
Today we are making New England Clam Chowder’s lighter cousin California Clam Chowder. Have you heard of it? I hadn’t either, but now, it’s sure to be a household word!
As soon as my husband tasted this dish, and found out that it is dairy free, he named it California Clam Chowder…I agree…it is in keeping with the food of California for sure!
Here is what I did:
California Clam Chowder (Dairy Free)
Ingredients
4 tablespoons Ghee
1 small Cauliflower, in florets (3 cups or so)
1 onion, chopped
3 cups Clam Broth
15 ounces Full Fat Coconut Milk
1 Carrot, chopped
2 stalks Celery, chopped
2 white Potatoes, cubed
2 teaspoons Salt
1 teaspoon Pepper
1 Lemon, juiced
1 pinch red pepper flakes
1/2 cup parsley
26 ounces Clams, broth reserved
Instructions
- Add two tablespoons ghee, cauliflower, ½ of the onion, and the clam broth to a Dutch oven. Simmer until cauliflower is tender.
- Place the ingredients and coconut milk into a high-speed blender and blend until smooth.
- Add remaining two tablespoons ghee, carrot, celery, and potatoes into your Dutch oven and sauté for 2-3 minutes.
- Add the ingredients in the blender to the Dutch oven. Also add the clam broth from the clam cans (reserving clams), the salt, pepper, red pepper flakes, and ¼ cup parsley.
- Simmer on low for 10-12 minutes or until veggies are tender.
- Finish with clams, lemon juice and remaining parsley.
- Serve and enjoy!
This chowder is thickened with blended cauliflower and made richer with coconut milk. It is rich and flavorful and oh, so good for you!
Try it out today! You will be glad you did!
Blessings,
