RECIPE: Dairy-Free Clam Chowder (my life is complete)

If you’ve read this blog for a while, you know my deep love of clam chowder. In fact, the only time I came close to crying when I learned I was allergic to dairy was when I realized that meant I could never have clam chowder again.

Hey, I really like clams. And bacon. And potatoes,celery,onions and carrots.

It was a long, sad, pathetic year before Matt figured out how to make a dairy-free clam chowder that was as good as our old, cream and butter- filled recipe. I knew there was a reason I married him.

We had a few misses and some “something’s missing” versions before getting it right.

And this recipe is right. So, so right.

The only thing that will tell anyone eating it that it’s missing dairy? The color isn’t quite white. Not even close. But one spoonful and no one will care.

AMAZING Dairy Free Clam Chowder

Ingredients:
half pound bacon, cut into bite-sized pieces (if you are allergic to dairy, be sure to purchase either locally processed bacon or bacon labeled “casein free”)
1 medium onion, finely diced
2 celery stalks, diced into 1/4 inch pieces
2 carrots, chopped
3 tablespoons flour
2 cups chicken stock (if you are allergic to dairy, be aware that chicken stock, bullion and base almost always contain dairy. The Kitchen Basics brand of stocks and broth is safe. Or just ake you own veggie stock and use that)
2 (10 ounce) cans chopped clams in juice (strain out clams, reserve juice)*
1 cup coconut milk (use canned coconut milk, like Taste of Thai)
2 bay leaves
1 pound baby red potatoes, cut into 1/2 inch cubes
Red wine vinegar to taste
Salt and pepper to taste

Directions:
In a cast iron skillet or French oven, cook bacon until crispy. Reserve 2 tablespoons of bacon fat.
In a large pot, heat the reserved 2 tablespoons of bacon fat over medium-high heat. Add the onion, celery and carrots and saute until softened.
Stir in the flour. Stir for a minute so flour heats through.
Add the chicken stock, the juice from the clams (reserve clams for step 7), coconut milk, bay leaves, and potatoes. Stir to combine.
Bring to a simmer, stirring constantly.
Reduce heat to medium-low; cook 20 minutes, stirring frequently, until potatoes are tender.
Add clams and bacon, cook 2 more minutes.
Season with vinegar, salt and pepper to taste.
Serve with sour dough bread.

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And then everything changed

About the same time I “temporarily” closed this blog 14 months ago, I also learned I was allergic to dairy.

Oh. God.

Goodbye cheese.
Goodbye milk.
Goodbye ranch dressing, ice cream, most chocolates and butter.
Goodbye yogurt (yes, even yogurt)
Goodbye store bought bullion and bases and broth.
Goodbye non- kosher meats (seriously.)
Goodbye goat cheese. And sheeps cheese and “moisturizing milk and honey” soap.
Goodbye margarine and sour cream and canned soups.
Goodbye baking and cooking as I knew it.

A lot has happened over the last year, but most importantly, Matt and I have completely relearned how to make food. And make it good. Really good.

So from now on, that’s what you’re gonna find here: dairy-free recipes that taste like you’d expect on this blog.

Dairy-free recipes everyone wants to eat.

I will leave the old ones up, too. Just because I can’t eat them anymore doesn’t mean you can’t. But all the new ones will be completely free of whey and casein.