I love Clam Chowder, but haven't had it in ages...it's one of those cold weather foods, so it probably has been since last winter. So I thought it would be a perfect time to make a gluten free, dairy free, soy free version of this recipe. I did also change amounts of veggies, and added bacon (because everything's better with bacon!). I've also been imagining these pistachio crackers to pair with the soup, since I made the rosemary almond ones. And the saltiness from the cracker was the perfect match to this soup. The other great thing about these crackers? They make a great dessert when dipped in melted dairy-free chocolate!
4 strips of bacon, cut into 1" pieces
2 (6.5 oz) cans minced clams
1/2 cup minced onion, about 1/2 small one
3/4 cup diced celery
3/4 cup diced carrots
2 cups cubed potatoes (I used Yukon golds)
~2/3 cup water
1/3 cup canola oil
1/3 cup+ 1/6 cup sweet rice flour
2 cups So Delicious Coconut Milk
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
Fry bacon pieces in a large skillet until crispy. Remove and drain on paper towels, then crumble. Add vegetables to bacon drippings and cook for 3 minutes. Drain juice from clams over the vegetables, and add enough water to cover (I added 2/3 cup). Cook over medium heat until tender, about 10-15 minutes.
Meanwhile, in a large saucepan, heat oil over medium heat. Whisk in sweet rice flour until smooth. Whisk in coconut milk and stir constantly until thick and smooth. Stir in the vegetable/clam juice mixture. Heat through, but do not boil.
Stir in clams just before serving. When clams are heated through, stir in vinegar and season with salt and pepper and add in the crumbled bacon.
1 1/2 cups roasted pistachios, ground into a meal (I put mine into a blender)
1/2 teaspoon course sea salt
1 tablespoon extra virgin olive oil
In a large bowl, combine pistachio meal and salt. In a small bowl, whisk together olive oil and egg. Stir wet ingredients into dry ingredients until thoroughly combined. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness. Remove top piece of parchment paper. Transfer the bottom piece with rolled out dough onto baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter. Bake at 350° for 12-15 minutes, until lightly golden. Let crackers cool on baking sheet for 30 minutes, then serve. These are softer than a cracker, hence the flatbread name, if you cook them longer they may get crisper. The picture above shows them dipped in melted dairy-free chocolate.
This post is featured on Slightly Indulgent Tuesday for 4/12/11, go here to see it and other fantastic recipes.