Creamy Dairy Free Clam Chowder
Ingredients
- 4strips bacon
5 ounces, thinly sliced
- 1 cdiced onion
1/4", 1/2 medium onion
- 1 clovegarlic
minced
- 1 cthinly sliced celery
2 stalks
- 1 tbspchopped fresh thyme
or 1 teaspoon dried
- 1bay leaf
- 1 ozcan clams
juices drained and reserved
- 1 ozbottle clam juice
- 1 cchicken stock
- 5 ccubed potatoes 1"
1 1/2 pounds
- 1 ccoconut cream
see notes
- sea salt and pepper to taste
see notes
Directions
- 1
Place a large pot over medium heat, and when the pan is hot, add the bacon. Sauté until the bacon renders it's fat and is crispy.
- 2
Scoop out the bacon bits and set them aside. Pour out some of the bacon fat if there's too much, you'll need around 2-3 tablespoons in the pan.
- 3
Add the onion, garlic, and celery to the pan. Sauté over medium low temperature until the onion begins to turn translucent and is soft.
- 4
Add the thyme, stir to combine, then add the bay leaf, reserved juice from the clams, the bottle of clam juice, and the chicken stock.
- 5
Stir to combine again, then add the potatoes and bacon bits. Bring to a boil, then lower the heat to maintain a simmer. Cook until the potatoes are tender, 15-20 minutes. When the potatoes are done, remove the bay leaf.
- 6
Then using a ladle, scoop out 2 cups of the cooked potatoes, draining off excess liquid, and add them to a blender. Don't worry about spooning out the other ingredients with the potatoes, this won't matter.
- 7
Add the coconut cream to the blender with the potatoes, then blend on low speed just until the potatoes are mostly smooth.
- 8
Add the potato/coconut cream mixture back to the chowder and stir to combine. Turn the heat off and add the clams. Stir again, then season to taste with salt and pepper.
- 9
Serve immediately. Any leftovers reheat well on the stove top. This soup doesn't freeze super well because the potatoes tend to come out with a mushy texture.
Creamy Dairy Free Clam Chowder
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About this Recipe
Craving that deeply satisfying, rich clam chowder but need a dairy-free option? This Creamy Dairy Free Clam Chowder delivers on classic flavor and incredible texture without a drop of dairy. It's truly a dairy-free remake that captures the essence of a beloved comfort food.
Why This Recipe Works
The magic of this recipe lies in its clever dairy-free approach that doesn't compromise on the velvety mouthfeel you expect from a great chowder. By expertly blending savory clam juices with aromatic vegetables and the rich body of coconut cream, you get a hearty bowl that's both comforting and deeply flavorful. With just 20 minutes of prep and 20 minutes of cooking, this recipe makes a healthy clam chowder accessible on busy weeknights.
What to Expect
Prepare for a remarkably rich and deeply savory experience. Each spoonful of this Creamy Dairy Free Clam Chowder is packed with tender clams, soft cubes of potato, and the aromatic backdrop of bacon, onion, garlic, and celery. The coconut cream contributes a subtle sweetness and a luxurious creaminess that perfectly mimics traditional chowder, creating a wonderfully hearty and warming dish perfect for any dinner. You'll find the flavors perfectly balanced, making for an incredibly satisfying meal.
Customization & Variations
This Creamy Dairy Free Clam Chowder is quite adaptable to your pantry. While fresh thyme offers a vibrant flavor, you can easily substitute with 1 teaspoon of dried thyme if that's what you have on hand. Feel free to adjust the sea salt and pepper to taste to suit your preference, ensuring every spoonful is seasoned just right.
Serving & Context
This hearty chowder is a fantastic centerpiece for a comforting dinner. Serve it warm on a cool evening, perhaps alongside a simple green salad or a slice of crusty bread for a complete and utterly satisfying meal.