A food processor and immersion blender will make this recipe a breeze!
½ cup avocado or macadamia nut oil
½ cup + 1 tablespoon rice flour
½ teaspoon seasoned salt
½ teaspoon cayenne pepper (or to taste)
1 ½ cups unsweetened coconut milk or cashew milk
1 ½ cups unsweetened almond milk
7 (6.1/2 oz.) cans minced clams, undrained
2 large carrots
1 medium onion
1/3 cup fresh parsley
4 large red potatoes, skin on, chopped, boiled and drained
1 teaspoon dried sweet basil
1 teaspoon dried crushed rosemary leaves
1 teaspoon coarsely ground pepper
toasted hemp seeds
Cut onion into quarters and place in food processor. Pulse until onion is beginning to reach “chopped.” Add carrots and parsley to onion in processor. Continue to pulse until mixture is finely chopped. Set aside. (I often add extra parsley & carrots to sneak in more veggies! I have also been known to chop spinach and sneak that in, too.)
In a large pot, gently heat avocado or macadamia nut oil; add rice flour, seasoned salt, and cayenne pepper. Whisk over medium high heat until mixture is smooth and bubbly. Remove from heat. Add cashew and almond milks slowly while whisking. Continue to whisk until thoroughly mixed and smooth. Add 5 of the 7 cans of clams, the onion, carrot, and parsley mixture, potatoes, sweet basil, crushed rosemary, and ground pepper to the roux. Place back over heat, and bring to a boil while constantly stirring. Reduce heat and simmer for 30 minutes.
Place an immersion blender into the pot and puree the soup to make creamy. Add the remaining 2 cans of undrained claims to the soup. Stir and continue to simmer for 30 minutes or until ready to serve.
Garnish with toasted hemp seeds. (Great substitute for croutons or bread.)
Better made a day before serving. Freezes well.
Margie Jameson Certified Health Coach, Take 2 Wellness