Electrolyte-Boosting Seafood Chowder with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, savory chowder featuring clams and coconut milk for natural electrolytes, ideal for dizziness relief during Whole30 transitions. This Whole30 recipe, ready in about 35 minutes, pairs clams, coconut milk, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a large pot over medium heat. Add 1 tbsp water and sauté 3 minced garlic cloves and 1/2 cup diced fennel for 3 minutes until soft, stirring constantly to prevent burning.
  2. Step 2: Add 150g diced sweet potato and 1 cup water. Simmer covered for 10 minutes until potatoes are fork-tender.
  3. Step 3: Stir in clams, 1 cup coconut milk, 1/2 tsp sea salt, and 1/4 tsp black pepper. Bring to a gentle simmer (do not boil) and cook for 8 minutes until clams open, discarding any unopened shells.
  4. Step 4: Remove from heat and stir in 2 tbsp chopped dill. Simmer for 2 more minutes until flavors meld. Serve hot with extra dill sprinkled on top.

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