Dairy Free Clam Chowder

Dairy Free Clam Chowder

Dairy Free Clam Chowder

Recipe by Lucy ChesnaCourse: SoupsCuisine: AmericanDifficulty: Intermediate
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

119

kcal
Total time

1

hour 

10

minutes

Ingredients

  • 2 tablespoons dairy free or vegan butter

  • 1 cup onions, finely sliced

  • 1 cup celery, finely sliced

  • 2 cloves garlic, minced

  • 3 tsp arrowroot powder (keto), xanthan gum (GF) or all purpose flour

  • 3 cups potatoes, cubed

  • 2 cups chicken or veggie stock/broth

  • 3 cans minced clams

  • 1 bottles clam juice

  • Salt and Pepper

  • 1 tsp thyme

  • 1 cup almond milk

  • ½ can of coconut milk

Directions

  • In a large pot, melt the butter and add onions, celery and garlic. Sauté till the onions and celery are cooked. Add the xanthan gum and stir it well.
  • Pour in the chicken or veggie stock/broth and add the potatoes. Simmer on medium heat till the potatoes are tender and soft
  • Add the 3 cans of minced clams and the bottle of clam juice with all the seasonings. Simmer on low heat for 10 minutes
  • Add the almond milk and coconut milk to the chowder, then stir for a few. Let it cook in low heat for 20 minutes more. At this time you add bacon (optional) and cornstarch to make the chowder thicker
  • Serve with DF crackers

Notes

  • If you are not gluten sensitive, you can use all purpose flour.
  • If you want the chowder to be more thicker, add 1 tbsp cornstarch with water 2 tsp xanthan gum
  • If you want to make this keto and low carb replace the potatoes with cauliflower florets
  • If you want to add bacon to the chowder, fry the bacon and use the bacon grease to cook the onions, garlic and celery. Add the crumbled bacon at the end of the cooking and stir it in

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