Thai Clam Chowder

Thai Clam Chowder
Gluten, Soy, Dairy, Nightshade Free

I have a very happy tummy HAHAHA :)

2 parsnips, peeled and chopped into 1" cubes.
1 carrot peeled and cut into rounds
1/2 red onion, diced
1 1/2 cups organic chicken broth (or white wine)
1 can coconut milk
1 can clams in juice (10 oz can)
2 garlic cloves, minced
2 tb fresh lime juice
1 tb ginger
1 ts basil
1 stick lemongrass (if you can find it)
kosher or sea salt to taste.

In a medium stockpot pour in broth (or wine), turn heat to high, add lemongrass, parsnips, carrots, garlic and onion. Bring to boil, turn heat to med-low, put lid on and cook for 25 minutes to soften veggies and infuse lemongrass. Remove lemongrass. Add coconut milk, herbs, salt, clams (with nectar). Stir well. Let cook another 5-10 minutes uncovered.


Enjoy!!!
:)