Name: Dairy-Free Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: ¼ cup vegetable oil; 1 small onion, diced; 2 stalks celery, chopped; 2 slices bacon, diced; 2 medium russet potatoes, peeled and diced, or more to taste; 1 (8 ounce) bottle clam juice; 2 ½ cups minced clams, drained; ¼ cup vegetable oil; ¼ cup all-purpose flour; 2 cups almond milk; salt and ground black pepper to taste

Directions

Step 1

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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Step 2

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.
Step 3

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

Per Serving:

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

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Ingredients

Directions

Cook's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts