300ml/10½fl oz white wine

1kg/2lb 4oz mixed shellfish, such as clams and mussels and cleaned and soaked in cold water

50g/1¾oz unsalted lactose free butter

1 tbsp garlic infused oil

250g/9oz waxy potatoes, peeled and cut into 5mm/¼in cubes

2 pinches saffron strands

1 star anise

500ml/18 fl oz chicken stock

175ml/6fl oz lactose free double cream

2 ripe tomatoes, skin and seeds removed

2 tbsp finely chopped fresh chives

handful celery leaves, finely chopped

salt and freshly ground black pepper

Serves - 4


Bring the wine to the boil in a large lidded saucepan. Add the shellfish, cover the pan with the lid, reduce the heat until the wine is simmering, and simmer the shellfish for 3-5 minutes, or until all the shells have opened (discard any that do not open).

Drain the shellfish, reserving the cooking liquor in a bowl. When the shellfish is cool enough to handle, pick the meat from the shells.

Heat the lactose free butter in a large saucepan over a medium heat. Add the potatoes, saffron and star anise and fry for 1-2 minutes.

Add the reserved cooking liquor and the chicken stock and bring the mixture to the boil.

Reduce the heat until the mixture is simmering and simmer for 3-4 minutes, or until the potato cubes are just tender.

Add the lactose free cream and continue to simmer for 1-2 minutes, or until the soup has thickened slightly.

Reduce the heat to low, then add the tomatoes and shellfish meat. Heat until the meat is warmed through.

Stir in the chives and celery leaves, season, to taste, with a little salt and freshly ground black pepper, then serve.

Recipe adapted from: Good Food
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