Medium American Soup

Dairy-Free Chowder

Name: Dairy-Free Chowder
Prep time: 28 min
Cook time: 49 min
Total time: 77 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.5 cups vegetable oil , divided; 1 small onion , diced; 2 stalks celery , chopped; 2 slices bacon , diced; 2 medium russet potatoes , peeled and diced, or more to taste; 1 bottle clam juice , 8 ounce; 2.5 cups minced clams , drained; 0.25 cups all-purpose flour; 2 cups almond milk; salt and ground black pepper to taste

Total Time

1h 17m

28m prep · 49m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Pork Seafood / Shellfish Fried savory umami healthy_fats side plant_based american_region drink american processed_meat soup unspecified

An adaptable dairy-free clam chowder recipe. Add fish for fish chowder; add shrimp or scallops for seafood chowder; add corn for corn chowder.

Ingredients

0.5 cups vegetable oil , divided
1 small onion , diced
2 stalks celery , chopped
2 slices bacon , diced
2 medium russet potatoes , peeled and diced, or more to taste
1 bottle clam juice , 8 ounce
2.5 cups minced clams , drained
0.25 cups all-purpose flour
2 cups almond milk
salt and ground black pepper to taste

Instructions

1

Heat 1/4 cup oil a large pot over medium heat. Add onion, celery, and bacon to hot oil; 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.
2

Meanwhile, combine remaining 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.
3

Stir slurry into clam chowder until thickened. Season with salt and pepper; serve hot.