Dairy-Free Chowder Recipe

Ingredients

This recipe was developed with the original yield in mind. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• cup 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) bottle clam juice
• 2 cups minced clams, drained
• cup all-purpose flour
• 2 cups almond milk
• Salt and ground black pepper to taste

Directions

1. Heat cup of vegetable oil in a large pot over medium heat.
2. Add diced onion, chopped celery, and diced bacon to the hot oil. Cook and stir for about 5 minutes, until the bacon fat renders and the onion becomes translucent.
3. Add the diced potatoes and clam juice to the pot. Increase the heat to medium-high and bring the mixture to a boil. Cook for 15 to 20 minutes, until the potatoes are fork-tender.
4. Add the minced clams and cook for an additional 10 minutes.
5. Meanwhile, in a separate saucepan, combine the remaining cup of oil and the flour over medium heat. Stir continuously until the mixture becomes paste-like and light golden brown, about 3 to 5 minutes.
6. Gradually whisk in the almond milk, cooking and stirring for another 6 to 7 minutes, until the mixture thickens into a slurry.
7. Stir the slurry into the clam chowder, mixing until it reaches your desired thickness.
8. Season the chowder with salt and pepper to taste, then serve hot.

Tips

If you prefer, you can substitute 1 cup of water for the clam juice.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Consult a doctor or registered dietitian if following a medically restrictive diet.