wifezilla
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Tropical Seafood Chowder
I really wasn't sure if I should label this a "recipe", because it was more like happy accident than anything. I was in a hurry and wanted to throw something in the crock pot before heading out the door. I had just recently bought 2 large cans of baby clams, so chowder popped to mind. Of course, a good clam chowder required some bacon, which I was out of, and cream, which was ALSO gone. At that point I could have just tried something else, but I hadn't done the week's shopping yet and pickings were slim. Besides, it was cold and crappy out and there was a fresh covering of snow on the ground. I wanted chowder dammit!
I rummaged through the cabinets and freezer and was pleasantly surprised at the results. This chowder version does call for coconut milk instead of cream, but the coconut flavor is subtle once all the flavors blend and it really compliments the shrimp and clams. And while I did not use bacon for flavoring, I see no reason why you should pass up the opportunity to use it if you were (unlike me) smart enough to stock up ahead of time.
Low Carb Tropical Seafood Chowder
2 large cans of baby clams (including liquid)
2 cans of coconut milk
2 cups of frozen cooked tail-off shrimp
1 lb of frozen mixed vegetables (like a broccoli, cauliflower and carrot mix)
2 whole cloves
1 Tbsp of minced garlic (I use the stuff in a jar)
1 Tbsp balsamic vinegar
1 Tbsp dried minced onions
1 tsp ground cayenne pepper
1 tsp thyme (lemon thyme if you can get it)
salt and pepper to taste
Directions
Throw everything in a crock pot and let it cook on low while you are at work. Running around like and idiot while you try to find ingredients is completely optional. Try not to look too surprised when it actually tastes good.
Warning!
The measurements given are an APPROXIMATION! I honestly didn't even pick up a spoon or any other kind of measuring device when I made this. Don't be afraid to make your own adaptations or adjustments. Cooking is more art than science, so don't be afraid to be creative!
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Tracy
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This got me craving clam chowder! I have a version of this on the stove now with celery root, red onion, leek, dried portobello mushrooms and carrots. Added some bay leaves, Old Bay, pureed garlic and crushed red pepper. When it's about done I'm chucking in some scallops, shrimp and crab meat. I'll let you know how it tastes!
Chowder is my favorite way to eat seafood. Thanks for the inspiration :)
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wifezilla
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No problem :D
Did you take a picture of yours?
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Dean
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Re: Tropical Seafood Chowder | wifezilla wrote: | | I really wasn't sure if I should label this a "recipe", because it was more like happy accident than anything. |
zilla, in my experience, that's how the best recipes are born. This looks so scrumptious!
| Tracy wrote: | I'm chucking in some scallops, shrimp and crab meat. I'll let you know how it tastes!
Chowder is my favorite way to eat seafood. Thanks for the inspiration :) |
I  chowder with seafood!
This could be made with no veggies even, right? And, could one use heavy cream? Although, the coconut milk probably makes it nice and thick, huh? With clams, scallops, shrimp, crab, seasoning, and cream, I could eat that now! No snow down here anymore, but that sure would taste wonderful! With or without the veggies, great recipe, zilla! Thanks so much for posting it!
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Erasmus
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Dean you can thicken almost any soup to a chowder like consistency by pureeing some of the meat. Cream should work just fine, but it will "break" easier. Also coconut milk is pretty high in fiber which makes it a pretty good thickener.
-E
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Dean
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Thanks for the suggestions, E!
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Tracy
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No veggies needed for this one! I put in carrots and celery root mainly to flavour the broth, but it wasn't needed. The seafood adds so much on it's own. Next one will be veg free :)
Could have been thicker. Next time I may try adding a bit of cream just for mouthfeel. And it's a bit salty for my taste, I think from the canned clams, so no salt added. But ohh, it's delicious.
No pics - I should have, bc the broth has gone brownish! It's from the mushrooms, but it just doesn't look as nice.
Zilla, thanks for the inspiration! You've got me thinking about more fun ways to use seafood - I am imagining all the ways I could use squid now. Saw pureed squid being used as noodles on Iron Chef America (piped into boiling water) - that would be great in a soup! And there are a million ways to stuff a squid tube...oooh, could cutting them into flat sheets make a good lsub for lasagne noodles (creamy seafood lasagne, traditional meat lasagne...)? SO much to try.
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Dean
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Tracy, I was lookin' at recipes for "regular" clam chowder, and many were using lots of butter along with heavy cream. The ones that used 2% milk (unbelievable that there is such a thing!  ) also used cups of flour (go figure).
BTW, can you put those clams into a strainer and wash off the salt? I may try doing this. Was talking with my gf last night, who is very close to total carnivore, and she has been looking through all kinds of VLC cookbooks, lately. She got very interested when I mentioned seafood chowder. Love it when she gets into cooking this kind of food.
zilla, you sure have inspired us seafood lovers!
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wifezilla
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I am so glad everyone liked the recipe and it inspired them to experiment. Since I originally posted this, I have made 2 variations...
One is with fish and fennel...the other...just LOTS of clams with curry powder added.
::burp::
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