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
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
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.