The clam chowder is my favorite, and I knew I needed to adapt it for Lent. (Orthodox Christians fast from animal products during Lent, but shellfish is allowed.)
It is a big hit. The instructions say serve immediately, but I have also made ahead and reheated in a crock pot for potluck (and reheated leftovers) with no problem. The original is in the image, but my adaptation is below!
Lenten Clam Chowder
- 1 tsp coconut oil
- 1 small onion, chopped
- optional: 1 celery stick and 1 carrot stick, diced
- 1 cup peeled/cubed potatoes
- 2 cups water (or clam juice)
- 1 6.5 oz can minced clams
- 2 cups coconut milk (1 can + enough water or clam juice to make 2 cups)
- 2 TBSPs coconut oil
- 2 TBSPs flour
- 1/2 tsp salt
- 1/4 tsp pepper
- Melt coconut oil in large saucepan over low heat.
- Add onion (and optional celery/carrots), and cook until soft.
- Carefully add potatoes and water. Turn the heat up to high and bring to a boil. Turn the heat down to medium and cook until potatoes are done, about 20 minutes.
- Add clams and cook 2 minutes.
- Add coconut milk and cook 5 minutes.
- Melt coconut oil, and mix with flour, salt, and pepper. Add to chowder. Cook, stirring constantly until the chowder is thick and hot. Serve immediately.