Clam Chowder

This Paleo Indian Seafood Clam Chowder is a hearty blend of fresh clams and aromatic spices, bringing a coastal twist to an ancient recipe. Enjoy the rich flavors of the sea, complemented by a creamy coconut base that is both satisfying and nutritious.

Ingredients

• Fresh clams - 500 grams
• Coconut milk - 200 ml
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Cilantro - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Cumin - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Water - 500 ml

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.
2. Add the diced carrot and celery to the pot, stirring occasionally for another 5 minutes until softened.
3. Stir in the cumin, turmeric, black pepper, and salt, cooking for an additional minute to toast the spices.
4. Add the fresh clams and water to the pot, bringing it to a simmer. Cover and cook for about 10 minutes, or until the clams have opened.
5. Once the clams are open, remove them from the pot and set aside, discarding any that did not open.
6. Pour in the coconut milk and lemon juice into the pot, stirring to combine. Allow to simmer for another 5 minutes.
7. Return the clams to the pot, stir in the chopped cilantro, and heat through for a couple of minutes before serving.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids, promoting heart health.
• High in protein, supporting muscle growth and repair.
• Contains antioxidants from spices like turmeric and ginger, aiding in inflammation reduction.

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