RO*TEL Across America Recipe Contest

Coconut Clam Chowder

by Karen from KS

Spicy sweet heat

AVERAGE RATING

Category

Soup/Stew/Chili

Prep Time

30 minutes

Servings

6

Recipe Ingredients

1 tablespoon butter
2 cups peeled baking potato, 1/2-inch dice
1 cup onion, 1/4-inch dice
1/2 cup celery, 1/4-inch dice
2 cloves garlic, minced
1 tablespoon grated lime zest
1 tablespoon peeled and grated ginger
2 8-ounce bottles clam juice
1 can coconut milk
2 10-ounce cans lime and cilantro Ro*Tel tomatoes
2 6-1/2 ounce cans of clam, drained
1/4 cup milk or cream (optional)

Directions

Heat a large saucepan over medium heat, add butter
When butter melted, add potato, onion, celery, garlic, lime zest and ginger.
Sweat until onion and celery are tender, about 5 minutes.
Add clam juice, coconut milk and Ro*Tel tomatoes.
Bring to a boil.
Lower heat and simmer 10 minutes, or until potatoes are tender.
Remove from heat
Add clams.
Add the milk or cream, if desired, to add richness.