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

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.



Recipe: Fattigman or Klejner Cookies aka “poor man’s cookies”

blog fattigman

Fattigman Cookies. Yum.

Fattigman Cookies, like so many other goodies on here, are Scandinavian. As such, they were a fond part of my childhood.

They are so interestingly shaped, I think. I remember spending a few too many minutes trying to untie the cookies, endlessly curious about how they came to be tied that way.

What is interesting to me about these cookies is the cardamom–this is a spice that is very strong and used in Indian cuisine. Infact, I can’t think of any other European foods that call for this spice (except for other Norse baked treats). Cardamom is related to the ginger root…considering this is the region that also brought us the Ginger Snap Cookie, this kind of makes sense to me.

Its smell is distinctive. But, like many things, cardamom loses its potency quickly after it is ground, so it is ideal to get it whole–in pods.  The conversion for this is about 6-7 pods equals a teaspoon of ground. But don’t worry if you can’t find whole cardamom; just get the best-quality ground black cardamom you can find.

blog fattigman cutter

Click for additional fattigman recipes and to order this specialty cutter.

The cookies do require some special equipment, namely a special cutter.

This recipe is from


  • 2 eggs
  • 1/4 cup Baker’s (superfine) sugar
  • 1 Tbsp. cognac or brandy (optional)
  • 3 Tbsp. melted butter
  • 1/3 cup heavy cream (whipped to stiff peaks)
  • 2 cups all-purpose flour
  • 1 tsp. freshly ground cardamom
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • vegetable / canola oil for frying
  • vanilla sugar or confectioner’s sugar


Cream together the eggs, sugar, and brandy (if using). Stir in the melted butter. Gently fold the whipped cream into the batter. Sift together the remaining ingredients; with a light hand, mix the dry ingredients into the batter to form a soft dough. Chill for at least 30 minutes or overnight.

Roll the chilled dough out on a floured counter to an 1/8″ thickness. Using a fattigman cutter or a pastry cutter, cut the dough into diamond shapes (approximately 1 1/4″ wide by 3 1/2″ long. If using a pastry cutter: cut the dough first into 1 1/4″ inch strips and then cut across these diagonally to form diamonds. Use a knife to cut a 1/2″ slash in the middle of each diamond). Twist one corner of each diamond up through the center slash to make a knot.

Heat two inches of vegetable / canola oil in the bottom of a heavy pot to 375.º Drop in the pastry knots and fry until golden, turning occasionally. Remove and drain on paper towels.

Sprinkle with vanilla sugar or confectioner’s sugar and serve immediately (Note: if preparing ahead, store in an airtight container without sprinkling with sugar. Warm in a low oven before serving, then sprinkle with the sugar).