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Coconut Beer Steamer Clam Chowder

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Servings 4 servings

Ingredients
  

  • 4 wt oz 114g pancetta, diced
  • 1 large 43g shallot, diced
  • 1 large 110g carrot, diced
  • 3 tbs 22g flour
  • 1 cup 236g wheat beer
  • 1 ½ cup 360 mL chicken broth
  • 13.5 fl oz 400 mL coconut milk
  • ½ tsp 4g salt
  • ½ tsp 1.3g black pepper
  • ½ tsp 1.3g garlic powder
  • ½ tsp 1.3g smoked paprika
  • 3 medium sized 300g red potatoes, diced
  • 1 lbs manila clams
  • 2 cups 44g sliced Swiss chard (or spinach)

Instructions
 

  • Add the pancetta to a large pot or Dutch oven (add pancetta to a cold pan, it will render better than if you add it to a hot pan). Cook over medium high heat until crispy, remove with a slotted spoon.
  • Pour off about half of the fat in the pot, leaving about 2 tablespoons.
  • Return to medium heat, add the shallots and carrots, cooking until very soft and slightly caramelized, about 15 minutes (if the pan dries too much, add a bit of olive oil).
  • Sprinkle flour on top, whisking until the flour turns slightly brown.
  • Add the beer, scraping to deglaze the bottom of the pot.
  • Stir in the broth, coconut milk, potatoes, salt, black pepper, garlic powder, smoked paprika and red potatoes. Simmer until slightly thickened and potatoes have softened, about 15 minutes.
  • Reduce heat to low, add the clams and chard, cover and allow to cook for 6 minutes. Discard any clams that have not opened. Serve immediately.