Kerala x United States

Kerala coconut clam chowder

Name: Kerala coconut clam chowder
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 1/2 tbsp divided coconut oil; 10 sliced shallots; 1 tbsp chopped ginger; 3 cloves chopped garlic; 1 slit green chilli; 2 sticks diced celery; 1 1/2 tbsp maida (all-purpose flour, plain flour); 1/4 tsp turmeric (ground turmeric); 1 1/4 cups fish stock; 2 cups thin coconut milk; 2 medium 1 cm dice potato; 300 g shelled clam meat (or 1.2 kg in the shell) clams; 3/4 cup thick coconut milk; 1 tsp freshly crushed black pepper; 1 tsp salt; 2 tsp lemon juice; 1/2 tsp mustard seeds; 1 sprig curry leaves; a handful to serve water crackers

New England chowder swapped its cream for coconut and its oven mitts for curry leaves.

45 minTime

19 gProtein each

mediumSpice

Chowder from a different shore2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

477kcalsame

19 gproteinsame

5 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Coconut oil1½ tbsp, divided

Shallots10, sliced

Ginger1 tbsp, chopped

Garlic3 cloves, chopped

Green chilli1, slit

Celery2 sticks, diced

Maida (all-purpose flour, plain flour)1½ tbsp

Turmeric (ground turmeric)¼ tsp

Fish stock1¼ cups

Thin coconut milk2 cups

Potato2 medium, 1 cm dice

Clams300 g shelled clam meat (or 1.2 kg in the shell)

Thick coconut milk¾ cup

Black pepper1 tsp, freshly crushed

Salt1 tsp

Lemon juice2 tsp

Mustard seeds½ tsp

Curry leaves1 sprig

Water crackersa handful, to serve

Method

5 steps

1Heat 1 tbsp coconut oil in a heavy pot on medium heat. Cook the shallots, ginger, garlic, chilli and celery 6 minutes.
2Stir in the maida and turmeric for 1 minute, then whisk in the stock and thin coconut milk.
3Add the potatoes and simmer at a gentle simmer 12 minutes.
4Add the clams and simmer 3 minutes. Stir in the thick coconut milk, pepper and salt and heat through without boiling. Add the lemon juice.
5Heat the remaining coconut oil on medium heat. Crackle the mustard seeds and curry leaves and pour over the chowder.

Serve it like this

Ladle into a warm bowl, spoon the crackling tadka in the centre, crack over black pepper and serve the crackers on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala coconut clam chowder

Make it your way

Ingredients

Method

Make it a meal