Dairy-Free Chowder

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

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 284 Calories

Ingredients

• ¼ cup all-purpose flour
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 2 slices bacon, diced
• 1 small onion, diced
• 1 (8 ounce) bottle clam juice
• 2 cups almond milk
• ½ cup vegetable oil, divided
• 2 medium russet potatoes, peeled and diced, or more to taste
• 2 ½ cups minced clams, drained

Recipe Instructions

Step 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.

Step 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.

Step 3

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