热带蛤蜊浓汤盛放在芋头碗中
(Tropical Clam Chowder Served in Taro Bowls)
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食材
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1 lb Fresh clams
(Use manila or little neck clams, scrubbed and cleaned)
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2 medium Taro roots
(Choose taro that's firm, for creating edible bowls)
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1 cup 椰奶
(Full-fat canned coconut milk)
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1 medium Yellow onion
(Dice finely)
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2 pcs 芹菜梗
(切碎)
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3 cloves 大蒜瓣
(剁碎的)
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1/2 cup Sweet corn kernels
(新鲜或冷冻)
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1 small 苏格兰帽椒
(Deseeded and minced for subtle heat)
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1 tbsp 青柠汁
(新鲜压榨)
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2 tbsp 黄油
(Unsalted butter, for sautéing)
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2 cups 鸡肉高汤
(Low sodium)
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2 tbsp 通用面粉
(For thickening chowder)
盐, to taste
黑胡椒, to taste
-
2 tbsp 新鲜香菜
(切碎，作为装饰)
(Use manila or little neck clams, scrubbed and cleaned)
(Choose taro that's firm, for creating edible bowls)
(Full-fat canned coconut milk)
(Dice finely)
(切碎)
(剁碎的)
(新鲜或冷冻)
(Deseeded and minced for subtle heat)
(新鲜压榨)
(Unsalted butter, for sautéing)
(Low sodium)
(For thickening chowder)
(切碎，作为装饰)
营养
- 份量: 4
- 每份大小: 1 taro bowl (approx. 350g)
- Calories: 420 kcal
- Carbohydrates: 45 g
- Protein: 20 g
- Fat: 18 g
- Fiber: 6 g
- Sugar: 8 g
- Sodium: 600 mg
- Cholesterol: 40 mg
- Calcium: 120 mg
- Iron: 3.7 mg
制作步骤
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1 - Prepare Taro Bowls:
Peel taro roots carefully (wear gloves if sensitive), slice off top quarter, scoop out inside flesh without breaking shell to create edible bowls. Set aside flesh for another use or discard.
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2 - Make the Chowder Base:
Melt butter in a large pot over medium heat. Sauté diced onions, celery, garlic, and scotch bonnet pepper until tender and fragrant, about 5-7 minutes.
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3 - Thicken the Chowder:
Sprinkle flour over vegetables and stir continuously for 2-3 minutes to make a roux without browning it.
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4 - Add Liquids and Simmer:
Slowly whisk in chicken broth and coconut milk. Bring mixture to a simmer and cook until slightly thickened, about 7 minutes.
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5 - Cook Clams:
Add cleaned clams and corn kernels to pot. Cover and steam until clams open, about 5-8 minutes. Discard any unopened clams.
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6 - Finish and Season:
Remove pot from heat, stir in fresh lime juice, salt, and pepper to taste.
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7 - Serve and Garnish:
Carefully ladle ladle clam chowder into prepared taro bowls and garnish with chopped cilantro. Serve immediately.
Peel taro roots carefully (wear gloves if sensitive), slice off top quarter, scoop out inside flesh without breaking shell to create edible bowls. Set aside flesh for another use or discard.
Melt butter in a large pot over medium heat. Sauté diced onions, celery, garlic, and scotch bonnet pepper until tender and fragrant, about 5-7 minutes.
Sprinkle flour over vegetables and stir continuously for 2-3 minutes to make a roux without browning it.
Slowly whisk in chicken broth and coconut milk. Bring mixture to a simmer and cook until slightly thickened, about 7 minutes.
Add cleaned clams and corn kernels to pot. Cover and steam until clams open, about 5-8 minutes. Discard any unopened clams.
Remove pot from heat, stir in fresh lime juice, salt, and pepper to taste.
Carefully ladle ladle clam chowder into prepared taro bowls and garnish with chopped cilantro. Serve immediately.
关于 热带蛤蜊浓汤盛放在芋头碗中 :的更多信息
Tropical Clam Chowder in Taro Bowls
This dish invites you into a tropical coastal experience where vibrant flavors meet unique presentation. The chowder base delicately blends tender fresh clams with creamy coconut milk, seasoned with lively hints of garlic, onion, and optional heat from a scotch bonnet pepper. The use of taro roots to carve edible bowls adds not only rustic elegance but an authentic tropical essence, representing culinary traditions from Pacific and Caribbean islands where taro is a staple root vegetable. Wearing gloves while peeling taro is recommended due to its natural skin irritants.
The chowder balances sweetness from corn and lime juice accents to brighten flavors and complement the briny clams. This recipe embraces comfort food with innovative island flair that’s perfect for entertaining or creating an adventurous family meal. Serve warm and enjoy the cooling texture of taro contrasting the rich chowder. Taro bowls make the dish an exquisite conversation piece, bridging the gap between novelty and traditional chowders.
The nutritional profile is well-balanced with proteins from seafood and fats from coconut cream, plus fibers from taro, making it nourishing and indulgent in moderation. It feeds four although it pairs beautifully with a light green salad and crusty bread for a fuller meal.
Tips: For a vegan variation, substitute clam for diced hearts of palm and vegetable broth for seafood broth authenticity. Using fresh lime juice right before serving imparts a citrus pop that lifts the entire chowder. Leftover taro flesh can be roasted or mashed to avoid waste.
Bridging American clam chowder styles with island-methods for serving stalks, this recipe honors fusion food enthusiasts seeking vibrant, colorful dishes with a tropical twist that delights all senses.
