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Clam Chowder [gluten and dairy free]
Posted by joe rigs on Wednesday, December 18, 2013
2 cans (6.5 ounces each) chopped clams in clam juice
1 cup chicken broth
1 1/2 cups coconut milk
1 onion, diced
2 medium white potatoes, cubed
3 tbsp butter
1/4 cup tapioca starch
1 tsp sea salt
2 cloves minced garlic
1/2 tsp paprika
1/2 tsp white pepper
1 tbsp chopped parsley
Melt butter in medium sauce pan and caramelize onions on medium heat. Add broth and stir to deglaze pan if needed.
Whisk in tapioca starch until well blended.
Add clams with clam juice and coconut milk.
Add potatoes and spiced.
Allow soup to come to slow boil and then reduce heat to low.
Cook until potatoes are tender.
Add parsley, mix and serve. Garnish with more fresh parsley.
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