Although I am s seafood enthusiast, I find it difficult to adjust to the taste of clams. Maybe, if it wasn’t for that clam salad (with badly cleaned clams) I ate as a child, todays story would have looked a bit different.
A month ago my husband decided to try and reintroduce clams in our weekly menu. He brought a pack of frozen New Zealand clams from the local food store and delicately put them in the freezer. Now, as I do not like food wastage, these clams had to be made into something (#cheekyhusband). When I started searching on the web, clam chowder recipes kept coming up. Unfortunately, all these recipes seemed too heavy for our taste preferences. So, how can you make a creamy version that is light and gluten-free? Short answer – Tapioca pearls (or flour). I was in for an experiment – and it turned out just as expected light and super delicious.
Best Light Clam Chowder with Tapioca
- 250 g fresh/canned clams, cleaned
- 1 large onion, gold
- 1 red pepper, chopped
- 1 large carrot, sliced
- 2 skinless potatoes, medium
- 4 tbsp olive oil, extra virgin
- 4-6 cups cold water
- 2 tbsp parsley, chopped
- 4 tbsp white tapioca pearls
- bunch of fresh thyme
- Chop onions, pepper and carrot and sauté in olive oil until soft.
- Add the peeled and chopped potatoes and add to the other vegetables.
- Let vegetables sit together for 10 min.; add a cup of water to prevent veggies from burning if needed.
- Add the (remaining) water + herbs and spices and bring to a boil.
- In a separate pan add a tbsp. of olive oil and the cleaned (fresh) clams. Once sautéed, puree with food processor of choice and add to the veggie mix.
- Before removing from stovetop (10-15 minutes), add tapioca* and stir until pearls become translucent and dissolve in soup.
Did you make this recipe?
I’d love to hear how it turned out for you! You can leave a comment below and/or snap a picture and share it on Instagram – using #shinemommy and tagging @anashinemommy in the photo itself.