Taste just like the REAL REAL DAIRY AND BUTTER LOADED Floured Clam chowder we all grew up with !! :D
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Gluten
Free, Dairy Free Allergen Free Clam Chowder (New England Style)
(this makes about 2 quarts)
1 Can of SeaWatch Brand Chopped Sea Clams ( I used there huge can from Costco, 51 oz.) (Reserve the Clam Juice!)
1 8oz. Bottle of Clam Juice I used (Snow's all natural)
6 Bacon Slices, minced
1 medium Onion
2 Stalks of Celery cut into uniformed pieces
3Tab of My gluten Free Fool Proof Mix (either one of mine will work)
2 Bay Leaves
1/2 tsp of Fresh Thyme Leaves
1 pound of potatoes, peeled and minced
2 Cups of Coconut Milk (Like Silk or So Delicious)
1 Can of Coconut Milk (I like to use this along with the milk from the carton for the thicker cream and more of a nuttier coconut taste )
( to Note if allergic to Coconut use your milk of choice it may need to be thickened up a wee bit more at the end We Do not use Coconut Milk due to coconut allergies we use Organic Soy ).
6 tablespoons of Dry Sherry (or adjust to your taste, if you don't want to use alcohol leave it out)
Salt & Pepper to Taste
Franks Red Hot Sauce or Tabasco to Taste
Gluten Free Worcestershire Sauce ( I use wizards brand Organic GF/CF Vegan Worcestershire)
TO NOTE: I have found if you cook your bacon first then set it aside , then prepare the soup as below then add your cooked bacon when you add your MILK in :) To Prepare:
Drain the Clam Juice into a measuring cup or bowl and the bottle of Clam Juice It should equal out to 4 cups if i recall correctly lol ....
Cook the mixed Bacon in your soup pot, on medium heat until lightly crisped, about 8 min.
Add the Onion and Celery and cook stirring occasionally until the onions are translucent , about 5 to 7 min. Add the gluten free Flour Mix I to make your Roue and cook over low heat, stirring with a wooden soup for 3to4 min.
Whisk in the Clam Juice, bring to a simmer and cook for 5 min, dont forget to stir occasionally. The Liquid should start to thicken up , add the bay leaf and the fresh thyme.
Add the potatoes and simmer until tender around 15 min or so.
Meanwhile place the clams and the coconut milks, in a saucepan on low heat for about 5-8 min.
When the potatoes are tender add the clams and coconut mixture, simmer on med low or med for 1-2 min, DO NOT BOIL!
*If the Mixture is not think enough for you, then just add a Tab of arrowroot with 5 tab of COLD water and stir into the chowder, should thicken up allot more for you! :D
Stir in the Sherry if using, Season to taste with salt and pepper, and if using Tabasco or franks red hot sauce and the Worcestershire Sauce . Serve and Enjoy.
*Another tip let your guests use the hot sauce and Worcestershire at the table so they can use what they like in the chowder!
Gluten free, Allergen Free Vegan Corn Veggie Chowder ** IMAGE COMING SOON6 1/2 Cups of vegetable Stock 6 Ears of fresh corn ( cut them off and add to soup when u add the veggies :)
1 1/2 cups of chopped Carrots
1 cup of chopped Celery Root
1 medium Onion, Chopped finely
4 Stalks of Celery cut into uniformed pieces
3Tab of My gluten Free Fool Proof Mix (either one of mine will work)
2 Bay Leaves
1/2 tsp of Fresh Thyme Leaves
3 Cloves of garlic Finely Minced
1 pound of potatoes, peeled and minced
2 Cups of Coconut Milk (Like Silk or So Delicious)
1 Can of Coconut Milk (I like to use this along with the milk from the carton for the thicker cream and more of a nuttier coconut taste )
( to Note if allergic to Coconut use your milk of choice it may need to be thickened up a wee bit more at the end ).
6 tablespoons of Dry Sherry (or adjust to your taste, if you don't want to use alcohol leave it out)
Salt & Pepper to Taste
Franks Red Hot Sauce or Tabasco to Taste
Gluten Free Worcestershire Sauce ( I use wizards brand Organic GF/CF Vegan Worcestershire)
To Prepare:
Place 3 Tab of Olive oil or Coconut Oil in a medium size skillet , add your onions and garlic , and as the flavors come out add your veggies :) give them a quick sweat for about 3 min , then add your Veggie Stock and turn to Medium Low heat until the veggies are cooked BUT NOT mushy !
On Low heat ... add your thickener :)
add a Tab of cornstarch or arrowroot with 5 tab of COLD water and stir into the chowder, should thicken up allot more for you! :D
Stir in the Sherry if using, Season to taste with salt and pepper, and if using Tabasco or franks red hot sauce and the Worcestershire Sauce . Serve and Enjoy.
*Another tip let your guests use the hot sauce and Worcestershire at the table so they can use what they like in the chowder!
(this makes about 2 quarts)
1 Can of SeaWatch Brand Chopped Sea Clams ( I used there huge can from Costco, 51 oz.) (Reserve the Clam Juice!)
1 8oz. Bottle of Clam Juice I used (Snow's all natural)
6 Bacon Slices, minced
1 medium Onion
2 Stalks of Celery cut into uniformed pieces
3Tab of My gluten Free Fool Proof Mix (either one of mine will work)
2 Bay Leaves
1/2 tsp of Fresh Thyme Leaves
1 pound of potatoes, peeled and minced
2 Cups of Coconut Milk (Like Silk or So Delicious)
1 Can of Coconut Milk (I like to use this along with the milk from the carton for the thicker cream and more of a nuttier coconut taste )
( to Note if allergic to Coconut use your milk of choice it may need to be thickened up a wee bit more at the end We Do not use Coconut Milk due to coconut allergies we use Organic Soy ).
6 tablespoons of Dry Sherry (or adjust to your taste, if you don't want to use alcohol leave it out)
Salt & Pepper to Taste
Franks Red Hot Sauce or Tabasco to Taste
Gluten Free Worcestershire Sauce ( I use wizards brand Organic GF/CF Vegan Worcestershire)
TO NOTE: I have found if you cook your bacon first then set it aside , then prepare the soup as below then add your cooked bacon when you add your MILK in :) To Prepare:
Drain the Clam Juice into a measuring cup or bowl and the bottle of Clam Juice It should equal out to 4 cups if i recall correctly lol ....
Cook the mixed Bacon in your soup pot, on medium heat until lightly crisped, about 8 min.
Add the Onion and Celery and cook stirring occasionally until the onions are translucent , about 5 to 7 min. Add the gluten free Flour Mix I to make your Roue and cook over low heat, stirring with a wooden soup for 3to4 min.
Whisk in the Clam Juice, bring to a simmer and cook for 5 min, dont forget to stir occasionally. The Liquid should start to thicken up , add the bay leaf and the fresh thyme.
Add the potatoes and simmer until tender around 15 min or so.
Meanwhile place the clams and the coconut milks, in a saucepan on low heat for about 5-8 min.
When the potatoes are tender add the clams and coconut mixture, simmer on med low or med for 1-2 min, DO NOT BOIL!
*If the Mixture is not think enough for you, then just add a Tab of arrowroot with 5 tab of COLD water and stir into the chowder, should thicken up allot more for you! :D
Stir in the Sherry if using, Season to taste with salt and pepper, and if using Tabasco or franks red hot sauce and the Worcestershire Sauce . Serve and Enjoy.
*Another tip let your guests use the hot sauce and Worcestershire at the table so they can use what they like in the chowder!
Gluten free, Allergen Free Vegan Corn Veggie Chowder ** IMAGE COMING SOON6 1/2 Cups of vegetable Stock 6 Ears of fresh corn ( cut them off and add to soup when u add the veggies :)
1 1/2 cups of chopped Carrots
1 cup of chopped Celery Root
1 medium Onion, Chopped finely
4 Stalks of Celery cut into uniformed pieces
3Tab of My gluten Free Fool Proof Mix (either one of mine will work)
2 Bay Leaves
1/2 tsp of Fresh Thyme Leaves
3 Cloves of garlic Finely Minced
1 pound of potatoes, peeled and minced
2 Cups of Coconut Milk (Like Silk or So Delicious)
1 Can of Coconut Milk (I like to use this along with the milk from the carton for the thicker cream and more of a nuttier coconut taste )
( to Note if allergic to Coconut use your milk of choice it may need to be thickened up a wee bit more at the end ).
6 tablespoons of Dry Sherry (or adjust to your taste, if you don't want to use alcohol leave it out)
Salt & Pepper to Taste
Franks Red Hot Sauce or Tabasco to Taste
Gluten Free Worcestershire Sauce ( I use wizards brand Organic GF/CF Vegan Worcestershire)
To Prepare:
Place 3 Tab of Olive oil or Coconut Oil in a medium size skillet , add your onions and garlic , and as the flavors come out add your veggies :) give them a quick sweat for about 3 min , then add your Veggie Stock and turn to Medium Low heat until the veggies are cooked BUT NOT mushy !
On Low heat ... add your thickener :)
add a Tab of cornstarch or arrowroot with 5 tab of COLD water and stir into the chowder, should thicken up allot more for you! :D
Stir in the Sherry if using, Season to taste with salt and pepper, and if using Tabasco or franks red hot sauce and the Worcestershire Sauce . Serve and Enjoy.
*Another tip let your guests use the hot sauce and Worcestershire at the table so they can use what they like in the chowder!
* Make this a vegan Chowder By adding Freshly cooked Corn from the Cobb and omitting the clams and clam juice and add 4 cups of Vegetable Stock! :D
Copyrighted 2009-2018 JoAnna L McGarvie
3 Studies PROVE How Coconut Oil Kills Waist Fat.
ReplyDeleteThis means that you actually burn fat by consuming Coconut Fat (also coconut milk, coconut cream and coconut oil).
These 3 researches from big medicinal journals are sure to turn the conventional nutrition world around!