- 6 clams
- coconut milk
- lamb ground meat
- spaghetti squash
I think it is very important to be able to think backwards and think of a dish from the ingredients available instead of thinking of a specific recipe and then getting all the ingredients. Or maybe I just watch "Chopped" too much...
Thai clam chowder
Ingredients
6 clams
1 cup coconut milk
2 cups chicken stock
1 carrot, cut in slices
2 turnips, cut in cubes
1/2 cup onion, chopped thinely
a bunch cilantro
3 tbsp yellow thai red curry sauce
1/4 cup dry white wine
1 tsp olive oil
chili flakes to taste
Directions
Heat the oil and then add onions, carrots and turnips. After about 5-10 min, add the coconut milk, chicken stock, thai sauce and chili flakes. Let the soup base cook for about 10 min then add the white wine. Cook over low heat until vegetables are soft.
When you are ready to add the clams, add chopped cilantro to the soup base and increase the heat to bring it to a boil. Add the clams to the soup, cover and let cook until the clams open. Remove all the open clams until they are all cooked. This will prevent from overcooking some of the clams and under-cooking others. I like to remove the clams from the shell before serving.
In the end, we also added the zucchini chips that were supposed to go with the burger in the soup. The turnips were a great alternative to potatoes. You could adapt this recipe and make a traditional clam chowder instead.
Ingredients
6 clams
1 cup coconut milk
2 cups chicken stock
1 carrot, cut in slices
2 turnips, cut in cubes
1/2 cup onion, chopped thinely
a bunch cilantro
3 tbsp yellow thai red curry sauce
1/4 cup dry white wine
1 tsp olive oil
chili flakes to taste
Directions
Heat the oil and then add onions, carrots and turnips. After about 5-10 min, add the coconut milk, chicken stock, thai sauce and chili flakes. Let the soup base cook for about 10 min then add the white wine. Cook over low heat until vegetables are soft.
When you are ready to add the clams, add chopped cilantro to the soup base and increase the heat to bring it to a boil. Add the clams to the soup, cover and let cook until the clams open. Remove all the open clams until they are all cooked. This will prevent from overcooking some of the clams and under-cooking others. I like to remove the clams from the shell before serving.
In the end, we also added the zucchini chips that were supposed to go with the burger in the soup. The turnips were a great alternative to potatoes. You could adapt this recipe and make a traditional clam chowder instead.
Lamb burger with zucchini chips
Directions
For the burgers, mix the ingredients together, then make equal sized patties. Cook over medium-high heat until cooked.
For the patty, use the same directions: mix all the ingredients together then create patties and cook in a medium-high pan with some olive oil. It shouldn't take more than 3-5 min on each side.
Finally for the zucchini chips, toss the sliced zucchini with the olive oil, lemon, dill and seasoning. Preheat the oven to 350 degrees. Dispose the chips in an oven pan evenly so that they overlay minimally. Bake in the oven for about 14 min.
| Ingredients Lamb patty: Ground lamb meat 1 thinly chopped onion 1 thinly chopped mushroom 1 egg yolk pepper Zucchini chips: 1 zucchini thinly sliced a dash lemon juice 1/2 tbsp olive oil pepper chopped dill Spaghetti Squash patty: 2 cups cooked spaghetti squash 1 tbsp coconut flour 1 egg yolk |  |
Directions
For the burgers, mix the ingredients together, then make equal sized patties. Cook over medium-high heat until cooked.
For the patty, use the same directions: mix all the ingredients together then create patties and cook in a medium-high pan with some olive oil. It shouldn't take more than 3-5 min on each side.
Finally for the zucchini chips, toss the sliced zucchini with the olive oil, lemon, dill and seasoning. Preheat the oven to 350 degrees. Dispose the chips in an oven pan evenly so that they overlay minimally. Bake in the oven for about 14 min.
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