Description
This Dairy-Free Clam Chowder is rich, creamy, and comforting without using milk or cream. Coconut milk creates a smooth texture while tender potatoes and savory clams deliver classic chowder flavor. It is simple to prepare, deeply satisfying, and perfect for anyone looking for a dairy-free seafood soup that still feels hearty and indulgent.
Ingredients
Turkey bacon slices from Applegate Naturals, Butterball, or Oscar Mayer
Yellow onion finely chopped
Garlic cloves minced
Almond flour for natural thickening
Sea salt adjusted to taste
Dried thyme
Ground black pepper
Dried sage
Russet potatoes peeled and chopped
Unsweetened full fat coconut milk
Vegetable stock with mild flavor
Canned clams with their natural juices
Instructions
Heat a large stockpot over medium high heat and add the turkey bacon slices, cooking until crisp and golden, then transfer to a plate and reserve
Add the chopped onion and minced garlic to the pot and cook gently until soft and translucent
Stir in the almond flour, sea salt, thyme, black pepper, and sage until well combined and fragrant
Add the chopped potatoes, coconut milk, and vegetable stock, then reduce heat and simmer gently until the potatoes are tender
Stir in the clams with their juices and cook briefly until heated through
Chop the cooked turkey bacon and sprinkle it over the chowder before serving
Notes
Store leftovers in an airtight container in the refrigerator for up to five days
Reheat gently over low heat to maintain a smooth texture
Unsweetened coconut milk works best to avoid sweetness
Cashew milk or almond milk may be used for a lighter version
Nutritional values are estimates and vary based on ingredients used
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American