Soups and chowders are an excellent way to add seafood to any meal. They are also simple to make and easy to customize. My recipe for coconut clam chowder works well as a starter or a main meal. This is a recipe from my cookbook, which you can purchase electronically for $6.99.

Ingredients

2 tablespoons olive oil

1 large Spanish onion, chopped

2 celery stalks, chopped

2 cloves garlic, minced

Pinch crushed red pepper

3 sprigs parsley

3 sprigs fresh thyme

1 bay leaf

1 large russet potato, diced

1 cup coconut milk

2 cups clam juice

2 vegetable broth, low sodium

½ cup white wine

1 cup whole, peeled tomatoes (with liquid), roughly chopped

2 cups minced clams, drained

1 tablespoon sea salt to taste

Freshly ground black pepper

2 tablespoons chopped cilantro for garnish

Directions

Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomatoes and cook, stirring, for about 1 minute more.

Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice, vegetable broth, white wine and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Add the coconut milk and stir in the clams. Cover and bring to a low simmer.

Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.