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

Nutrition per serving