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You are here: Home / Soups / Creamy Coconut Clam Chowder Recipe

Creamy Coconut Clam Chowder Recipe

May 21, 2017

Laura and I have been trying to make clam chowder for what seems like forever. We keep telling each other that it definitely “has to be” on the next list we make. The ingredients aren’t too extensive and there really is no reason for not preparing this wonderful soup. For some reason though, it keeps falling by the wayside.

Well, not anymore. Last night, I whipped up some really awesome tasting clam chowder. The best part is that it’s dairy free. So, for all you out there who would love to partake in some really creamy and great tasting clam chowder, but can’t, or don’t want to consume dairy, this is the recipe for you.

Creamy Coconut Clam Chowder Recipe

The Recipe

Laura spotted this wonderful recipe on a website called Anya’s Eats. Anya calls the dish Thick & Creamy Dairy Free Clam Chowder. I must say, it’s quite a unique soup that emphasises the word “creamy.” Part of what works so well is the pureed cashew nuts. About half way through the preparation, they’re blended up with part of the vegetable stock. Those two ingredients, combined, make for some tasty soup base. The coconut milk doesn’t hurt either. That always puts a smile on my face because it’s so pleasing and really difficult to stop eating.

This soup has a lot of texture and bulk as well. Included are chopped carrots, onions, celery, potatoes and, of course, clams. I found some local “Maine” chopped and whole clams at a local grocer and I feel pretty good about that. Any time I can purchase Maine seafood, I feel like I’m helping out all those fishermen on the shore.

See also  Sweet Potato Soup with Yogurt & Toasted Pecans Recipe

Ingredients

Serves: 6

Extra-Virgin Olive Oil
1 Large Sweet Onion, Chopped
3 Teaspoons Garlic, Minced
2 Cups Carrots, Peeled and Chopped
1 1/2 Cups Celery, Trimmed and Chopped
1 1/2 Large Red Potatoes, Cut into 1-Inch Pieces
1 Teaspoon Dried Thyme
Approximately 20 Ounces Canned Clams, Drained and Chopped (Save the Juice)
3 Tablespoons Clam Juice
1 1/2 Cups Raw Cashews, Soaked in Water For 3 Hours
4 Cups Vegetable Broth
1 15-Ounce Can Coconut Milk
Salt
Ground Black Pepper

Step-by-Step Instructions

For Laura’s half of this soup, I put a little twist on things. Instead of using red potatoes, I use sweet potatoes. She prefers this type of potato much more than the others and I tend to agree with her. Perhaps next time, I’ll make the entire thing with sweet potatoes.

Prep the Vegetables

The very first thing I did was to prep all the vegetables. I pulled out my nice chef’s knife and got to cutting. I peeled the carrots and chopped them up. Then, I chopped the celery and placed these two ingredients in a medium sized bowl.


Chopped Carrots and Celery

Then, I went ahead and chopped the onion and cut up the potatoes.

Chopped Sweet Onion

Cut Red Potatoes

I left the peel on the potatoes. I always do that, no matter what.

Soften the Onions & Garlic

Warm a large saucepan over medium heat. Then, add 3 tablespoons of olive oil to the pot. When it’s to temperature, add the onions and the garlic to it and let cook for about 5 minutes. You can add a pinch of salt and pepper at this point too. Stir these ingredients a few times during this period.

Softening Onions and Garlic in Large Saucepan

Add Carrots, Celery & Potatoes

Next, add the carrots, celery and the potatoes to the pot. Also add in the thyme, a pinch of salt and pepper and let cook for another 5 minutes. Be sure to stir a few times as well.


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Adding Carrots, Celery and Potatoes to the Pot

Add Clams & Broth

Go ahead and add the chopped clams and 2 cups of vegetable broth to the pot. Also, add the 3 tablespoons of clam juice to the pot as well and increase the heat to medium high.

Adding Chopped Clams and Vegetable Broth to Saucepan

Blend the Cashews & Broth

While the beginnings of the soup is heating up in the saucepan, add the cashews and the remaining 2 cups of vegetable broth to a blender. Blend on medium-high for about 30 seconds or until the mixture is smooth.

Cashew Nuts Soaked in Water

Blended Cashews and Veggie Stock in Blender

Add Cashews & Coconut to the Pot

Once the blending is finished, add the cashew mixture and the coconut milk to the saucepan and stir well.


Dairy Free Clam Chowder

Wait for the soup to almost come to a boil. Once that happens, lower the heat to low, cover and let simmer for 30 minutes on your stove top. Stir a few times during this final step.

Divide & Serve

After the soup is finished cooking, all the vegetables should be nice and soft and the flavors should have come together. The soup is finished. You can now divide it up between some bowls and serve. You may also chop up some parsley or some fresh thyme and use as a garnish.

The Final Soup

This is so good. Since we have leftovers, we’re going to eat it for dinner again tonight. There are some perks to making a big pot of wonderful like this. Leftovers. Enjoy and thanks for reading!

Creamy Clam Chowder in Bowl

Vegetable Clam Chowder

Related posts:

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  3. Creamy Corn & Cod Chowder Recipe
  4. Butternut Squash, Kale & Coconut Winter Chowder Recipe
  5. Creamy Coconut & Pumpkin Soup Recipe
See also  Vegetarian Split-Pea Soup Recipe by Martha Stewart

Filed Under: Soups

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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