Dairy Free Clam Chowder
Inspired by the New England classic, this creamy, dairy free clam chowder is a seafood lover’s dream. Made with a blend of beer, dairy free cream and clam juice to create a unique, flavorful base, this clam chowder is loaded with chopped clams, tender potatoes and just a hint of bacon.
Servings: 8
Calories: 161kcal
Ingredients
- 4 ounces bacon slices
- 1 onion diced
- 2 celery stalks sliced
- 2 russet potatoes peeled and cubed
- 1 - 2 garlic cloves minced
- 1/2 cup dry white wine or beer
- 1 8- ounce bottle clam juice
- 2 cups unsweetened dairy free milk
- 1/2 teaspoon coarse salt
- 1 bay leaf
- Pinch of dried thyme or 1 sprig fresh thyme
- 3 6.5- ounce cans chopped clams
- 1/2 cup unsweetened dairy free creamer such as nutpods
- 1 tablespoon cornstarch 2 tablespoons flour
- 1 tablespoon lemon juice
- Black pepper to taste
Instructions
- Slice bacon into thin strips. Heat a large Dutch oven to medium-high and add bacon. Cook the fat as rendered and the bacon pieces are golden and crispy. Remove bacon from the pan and set aside leaving the fat in the pan.
- Add the onions, celery, carrots and potatoes to the pan and sauté until the onion is translucent. Stir occasionally to prevent burning.
- Deglaze the pan with white wine or beer. Then, stir in the milk and clam juice.
- Add salt, bay leaf and thyme.
- Bring to a simmer and cook until the potatoes have softened.
- Add the clams and return the bacon to the pot.
- Whisk the dairy free creamer with the flour until smooth. Stir into the soup.
- Continue simmering the soup for about 10 minutes or until the soup has thickened.
- Before serving, stir in lemon juice and adjust seasoning with salt & pepper.
Video
Nutrition
Calories: 161kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 390mg | Fiber: 1g | Sugar: 2g | Vitamin C: 7mg