Posted on | February 11, 2009 | 2 Comments
In New England, there is only one kind of Clam Chowder – and it’s creamy. If you are looking for a tomato-based fish soup, we recommend Caldeirada.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, and fish free recipe.
I live in Massachusetts, and grew up with clam chowder. After spending 5 years on the coast, finding clams at the beach, I’ve been trying to make a delicious dairy-free clam chowdah. This hits the spot!
- 2 (10 oz-ish) cans chopped clams
- 2 (14 oz) cans creamed corn (or use a blender to turn a 14oz can of corn into creamed corn)
- 1 (14 oz) can coconut milk
- 1/2 tsp Tony Chacheres Cajun seasoning, or 1/4 tsp salt + 1/8 tsp cayenne pepper
- 1 tsp Bell’s Seasoning
- 1 onion, diced
- 2 potatoes, diced
- 4 cloves garlic, minced
- 1/4 cup dried wakame (seaweed) or 4 slices of bacon, crumbled
- optional 1 small jar clam juice
Add everything to the crock pot. Cook on low for 6-8 hours. Taste about an hour before serving (if possible) and adjust seasoning.
This was so good, I ended up eating 3rds, and one of my daughters cried when the leftovers were gone. When served as a main course, this recipe will feed 4-6 people, usually with leftovers.
This is a great meal when served with focaccia and a salad. It can also be served as a starter course, and would be a delightful addition to any fish dinner!