Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 cup vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 cups diced potatoes
  • 1 can (15 oz) chopped clams, drained with juice reserved
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
  3. Stir in garlic, thyme, and smoked paprika; cook for an additional 1-2 minutes.
  4. Pour in vegetable broth and coconut milk; stir to combine.
  5. Add diced potatoes; increase heat and bring to a boil.
  6. Reduce heat to low; simmer for 15-20 minutes until potatoes are tender.
  7. Carefully blend with an immersion blender until the desired creaminess is achieved.
  8. Stir in the chopped clams and their reserved juice; cook for 5 more minutes.
  9. Add salt, pepper, and lemon juice to taste; serve hot garnished with parsley.