West Indian Spiced Clam Chowder

Ingredients

In this West Indian adaptation of the Californian Clam Chowder, we incorporate traditional West Indian spices and ingredients to infuse the dish with Caribbean flavors. The addition of cumin, coriander, and turmeric adds warmth and depth to the chowder, while the use of coconut milk brings a creamy and tropical element. Sweet potatoes and bell peppers are included to enhance the dish's vibrant colors and provide a touch of sweetness. These modifications transform the original American chowder into a West Indian delight. We alse have the original recipe for Californian Clam Chowder, so you can check it out.

• 2 pounds (900g) fresh clams 2 pounds (900g) fresh clams
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 2 medium sweet potatoes, peeled and diced 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240ml) corn kernels 1 cup (240ml) corn kernels
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Scrub the clams under cold water to remove any dirt or sand. Discard any clams that are open or cracked.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the ground cumin, ground coriander, ground turmeric, paprika, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the coconut milk and fish or vegetable broth. Bring the mixture to a simmer.
5. 5.
   Add the diced sweet potatoes, red bell pepper, and corn kernels to the pot. Stir to combine.
6. 6.
   Gently place the clams into the pot, ensuring they are submerged in the liquid. Cover the pot and cook for about 8-10 minutes, or until the clams open. Discard any clams that do not open.
7. 7.
   Season the chowder with salt and pepper to taste. Stir well.
8. 8.
   Ladle the West Indian Spiced Clam Chowder into bowls and garnish with fresh cilantro.

Treat your ingredients with care...

• Clams — Make sure to discard any clams that are open or cracked before cooking. Scrub them thoroughly under cold water to remove any dirt or sand.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Sweet potatoes — Peel and dice the sweet potatoes into small, bite-sized pieces for even cooking.
• Red bell pepper — Remove the seeds and white pith from the bell pepper before dicing it.

Tips & Tricks

• For a spicier chowder, increase the amount of cayenne pepper or add a chopped scotch bonnet pepper.
• Serve the chowder with a squeeze of fresh lime juice for a tangy twist.
• If fresh clams are not available, you can use canned clams as a substitute.
• Adjust the consistency of the chowder by adding more broth if desired.
• Garnish the chowder with a sprinkle of toasted coconut flakes for added texture and flavor.

Serving advice

Serve the West Indian Spiced Clam Chowder hot in individual bowls. Accompany it with crusty bread or cornbread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some fresh cilantro leaves on top of the chowder. Serve it in colorful bowls or coconut shells for a tropical touch.