Thai Curry Clam and Fish Chowder


Like most chowders, this one is calorie dense. I subdivided mine into 3 large serving bowls which should each serve 2-3 bowls. I stuck one in the fridge and two in the freezer. Should last me a couple of weeks as part of a salad + soup combo before dinner. You can always go light with the coconut milk or thin out with more water and cauliflower to make it less calorie dense.

I decided to add a couple of cans of sardines to boost the omega-3 content of the chowder. Clams are pretty lean. You can substitute other fish, but I prefer sardines. Low man on the food chain = low mercury.

Great source of omega-3’s, vitamin C, vitamin B12, and selenium just to name a few.


  • 1 can coconut milk
  • 1 head cauliflower
  • 1 can clams
  • 2 cans sardines
  • 2+ tbsp Thai red curry paste
  • 4 tbsp coconut flour
  • fish sauce and/or salt to taste
  • crushed red pepper flakes to taste


  1. warm the coconut milk and add in the curry paste and coconut flour. stir until evenly mixed.
  2. drain canned clams and add. drain canned sardines, eat the bones, and then add.
  3. cut the cauliflower into pieces and add.
  4. slowly add fish sauce and/or salt and red pepper flakes until the desired flavor has been reached.
  5. add water until the proper consistency has been reached.