Boston Clam Chowder Milk Free Recipes

DAIRY FREE CLAM CHOWDER

Steps:

• Cook bacon. In a large dutch oven or heavy-bottomed pot, cook bacon over medium heat until well browned (about 5-10 minutes). Remove the bacon to a paper towel-lined plate and pour off all but 1 Tbsp of the bacon fat.
• Make cashew cream. While bacon is cooking, rinse the cashews with fresh water, drain off the water, then blend them on high with 1 cup (235mL) of the clam broth in a high-powered blender (about 1-2 minutes). Set aside.
• Sauté potatoes and veggies. With heat over medium-low, add potatoes, onions, and celery to the bacon fat and sauté for 10-15 minutes or until the potatoes are tender, stirring occasionally. Reduce cook time here for low carb substitutions (see notes in text above).
• Sauté garlic. Add oil, allow to heat up, then add garlic. Stir and sauté for another 2 minutes.
• Add remaining ingredients. Add cashew cream, remaining clam broth, clams and their juices, thyme, bay leaf, salt, pepper, cayenne, and half of the parsley. Stir well and bring to a simmer over medium-low heat.
• Allow to rest. After it comes to a simmer, stir it well, making sure to scrape the bottom, and then turn off the heat and place the lid on the pot. Allow to rest for 30 minutes to allow flavors to meld. However, if you are in a rush, feel free to serve it right away as it is fully cooked at this point.
• Season to taste and garnish. Season to taste with salt and pepper, then garnish with bacon and remaining parsley.

CREAMY DAIRY FREE CLAM CHOWDER

Steps:

• Place a large pot over medium heat, and when the pan is hot, add the bacon. Sauté until the bacon renders it's fat and is crispy.
• Scoop out the bacon bits and set them aside. Pour out some of the bacon fat if there's too much, you'll need around 2-3 tablespoons in the pan.
• Add the onion, garlic, and celery to the pan. Sauté over medium low temperature until the onion begins to turn translucent and is soft.
• Add the thyme, stir to combine, then add the bay leaf, reserved juice from the clams, the bottle of clam juice, and the chicken stock.
• Stir to combine again, then add the potatoes and bacon bits. Bring to a boil, then lower the heat to maintain a simmer. Cook until the potatoes are tender, 15-20 minutes. When the potatoes are done, remove the bay leaf.
• Then using a ladle, scoop out 2 cups of the cooked potatoes, draining off excess liquid, and add them to a blender. Don't worry about spooning out the other ingredients with the potatoes, this won't matter.
• Add the coconut cream to the blender with the potatoes, then blend on low speed just until the potatoes are mostly smooth.
• Add the potato/coconut cream mixture back to the chowder and stir to combine. Turn the heat off and add the clams. Stir again, then season to taste with salt and pepper.
• Serve immediately. Any leftovers reheat well on the stove top. This soup doesn't freeze super well because the potatoes tend to come out with a mushy texture.

BOSTON CLAM CHOWDER

Steps:

• Dice bacon and cook in a Dutch oven or large stockpot over medium heat. Stir occasionally and cook until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Add butter to the bacon drippings.
• Chop celery ribs, onion, and potatoes. Set the potatoes aside. Mince garlic.Add the chopped celery and onion to the butter and bacon drippings. Saute over medium heat until the onions are soft, 5-7 minutes. Add garlic and cook an additional minute.
• Add the potatoes, clam juice, chicken broth, bay leaf, thyme, and black pepper to the stockpot. Turn heat to medium-high and bring to a boil. Once boiling, turn heat to low and simmer uncovered for 15-20 minutes, or until potatoes are soft.
• In a small bowl, combine flour and 1 cup of half and half and mix until smooth. Gradually pour the flour mixture into the soup. Turn heat up to medium and bring to a boil. Once boiling, stir for 1-2 minutes, until the soup has thickened. Discard bay leaf.
• Add the remaining half and half and the clams. Cook until heated through. Do not boil.
• Taste and add additional salt and pepper, if desired. If you want a thinner soup, add additional chicken broth or cream.
• Serve into individual bowls, top with bacon crumbles and chives, and serve with oyster crackers.

BOSTON CLAM CHOWDER (MILK FREE RECIPE)

Steps:

• Open can of clams and strain clam juice from can into a bowl. Set aside. Chop bacon into small even chunks. Heat a quart sized pot over medium heat. Add bacon and stir occasionally to keep from burning. Chop onion and celery into small pieces. When bacon is done (fairly crispy - not burnt - crispy bacon is essential, limp bacon will not give it a deep rich flavor that a crisp cooked piece of bacon will, and it will soften later in the soup) remove bacon bits from pot and add onion and celery to the pot. Stir often. Cook until the onion is carmelized, when it has a nice golden brown color. Chop potatoes into small 1/4 inch - 1/2 inch square pieces. Add to pot and stir for about 5 minutes. Add flour, stirring to make sure everything is evenly coated. Add boullion cubes and water (or stock) and reserved clam juice and reserved cooked bacon. Stir. Cover with lid and turn on medium high heat. Add Thyme. Bring to a simmer and reduce heat to about medium and cook until potatoes are soft, stirring from the bottom of pan. When potatoes are soft, reduce heat and add clams. Salt and pepper to taste. To add a bit of creaminess to this dish, add 1/4 cup of coconut milk (NOT cream of coconut)

LOW CALORIE BOSTON CLAM CHOWDER

Steps:

• Set out a 3 quart saucepan.
• Add 1/2 cup clam liquid, onions, carrots, water, salt, pepper& thyme.
• Meanwhile cut the clams in half.
• When the veggies are tender put in the clams and gradually add milk.
• stirring all the while.
• Simmer 5 minutes.
• Garnish with chopped parsley.

NEW ENGLAND CLAM CHOWDER (DAIRY-FREE AND LOW-FAT)

Steps:

• In a large stockpot, heat the oil over medium heat. Add the onions and carrots and saute until softened.
• Gradually sift in the flour, stirring thoroughly and scraping bottom of pan.
• Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping.
• Stir in rice milk until mixture is smooth.
• Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes.
• Add diced potatoes, cover and simmer for an additional 30 minutes.
• Taste and adjust seasoning with salt and pepper.
• Serve with crushed Saltines.

BOSTON CLAM CHOWDER

Steps:

• Remove and set aside the tough muscle of each clam. Reserve both the muscle and the softer body portions. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one-quarter cups.
• Cut the salt pork into very fine dice. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp. Add half of the butter.
• Add the onions and cook, stirring, until they are wilted. Sprinkle with flour and stir. Add the clam broth and water, stirring vigorously with a wire whisk. Add the chopped clam muscles and cubed potatoes. Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
• Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes. Stir in the milk, cream, salt and pepper. Bring to the simmer and swirl in the remaining one tablespoon of butter. Serve immediately. Serve, if desired, with common crackers or pilot crackers.