Non-dairy chowder. Add fish for fish chowder; add shrimp or scallops for seafood chowder; add corn for corn chowder.

Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large pot over medium heat. Add 1/4 cup oil, onion, celery, and bacon. Cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.

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  • Meanwhile, combine 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.

  • Stir slurry into the chowder to thicken it. Season with salt and pepper. Serve hot.

Cook's Note:

Use 1 cup water in place of clam juice if preferred.

Nutrition Facts

284 calories; protein 15.6g; carbohydrates 18.2g; fat 16.3g; cholesterol 36.8mg; sodium 240mg. Full Nutrition
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