Asian Clam Chowder

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Asian Clam Chowder
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Health Score:
81 / 100
40 min.
ready in 1 hr 5 min.
Ready in

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie780 cal.(37 %)
Protein60 g(61 %)
Fat43 g(37 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage7.3 g(24 %)
Vitamin A0.6 mg(75 %)
Vitamin D40.7 μg(204 %)
Vitamin E5.3 mg(44 %)
Vitamin K246.5 μg(411 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂1.3 mg(118 %)
Niacin21.8 mg(182 %)
Vitamin B₆0.8 mg(57 %)
Folate389 μg(130 %)
Pantothenic acid2.9 mg(48 %)
Biotin23.3 μg(52 %)
Vitamin B₁₂40 μg(1,333 %)
Vitamin C108 mg(114 %)
Potassium2,248 mg(56 %)
Calcium278 mg(28 %)
Magnesium247 mg(82 %)
Iron26.7 mg(178 %)
Iodine763 μg(382 %)
Zinc11.2 mg(140 %)
Saturated fatty acids29.1 g
Uric acid646 mg
Cholesterol658 mg
Complete sugar9 g


2 kilograms fresh mussels
1 lemon
1 onion
200 milliliters white wine
1 pinch Nutmeg
2 sprigs cilantro
2 bay leaves
3 small Bok Choy
100 grams shiitake mushrooms
1 red chili pepper
2 garlic cloves
50 grams butter
2 Tbsps Pastry flour
300 milliliters Vegetable broth
400 milliliters Coconut milk
How healthy are the main ingredients?
Coconut milkshiitake mushroomlemononionNutmegBok Choy

Preparation steps


Rinse the mussels thoroughly and throw away the ones that are not good. Zest the lemon and squeeze the juice. Finely dice the onion. Place both with the wine, nutmeg and herbs in a large pot for cooking. Put the mussels into boiling water and let cook while covered for 4-5 minutes until they have opened. Remove the mussels, discard the ones that are still closed, remove the herbs and keep the cooking liquid.


Rinse the bok choy and separate the stems from the leaves. Cut the stalks and leaves into fine strips. Rinse the mushrooms and cut into thin slices. Rinse the chile, cut lengthwise, remove seeds and cut into thin rings. Cut the garlic into small cubes. In a large saucepan, melt the butter slowly, add the mushrooms and chile and cook for 5-10 minutes. Sprinkle with flour and sauté for about 1 minute. Remove the pan from the heat and gradually pour in the cooking liquid and the broth. Put the pot back on the stove, add the bok choy leaves and continue cooking for about 2 minutes while stirring. Add the coconut milk to the soup and season with salt and pepper. Then add the mussels and let heat through for about 2 minutes. Season to taste and serve.