DAIRY FREE CLAM CHOWDER
This yummy clam chowder is easy to make and completely dairy free! It is also gluten free, Whole30 approved, paleo, and can be made low carb and keto! This chowder is so creamy and delicious you would never know it doesn't contain heavy cream!
Provided by Kit
Time 35m
Number Of Ingredients 15
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.
DAIRY-FREE CHOWDER
Non-dairy chowder. Add fish for fish chowder; add shrimp or scallops for seafood chowder; add corn for corn chowder.
Provided by Kr Pr
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large pot over medium heat. Add 1/4 cup oil, onion, celery, and bacon. 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.
- Meanwhile, combine 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.
- Stir slurry into the chowder to thicken it. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 18.2 g, Cholesterol 36.8 mg, Fat 16.3 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 240 mg, Sugar 2.8 g
CLAM CHOWDER (LACTOSE FREE)
This is a recipe that I found for Moe's Clam Chowder. Moe's Restaurant has many locations along the Oregon coast and they have my favorite clam chowder. I used the Lactaid milk to keep it lactose free and it tasted great. I suppose to keep it dairy free you could try using soy milk but I haven't yet tried it. This soup comes together rather quickly and you can be eating a bowl of it in about 45 minutes or so!
Provided by LDSMom128
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, sauté the bacon slices on Med/High heat until cooked through, remove them from the pan. Add the diced onions and add a pinch of salt and cook them for about 3-5 minutes and are almost cooked through.
- Add the potatoes and the flour and stir well. Cook the potatoes for about 8-10 minutes and start to soften. Add the canned clams, the milk, and the cornstarch. Stir well. Season the soup with some salt, pepper, and about a tsp parsley. You may now crumble the bacon and return them back to the pot, they add some great flavor but it can be optional.
- Turn the stove down to Medium heat and continue to cook the soup uncovered for about 15 minutes and the potatoes are cooked through.
- Serve with a dollop of butter and a sprinkle of paprika.
Nutrition Facts : Calories 415.5, Fat 9.2, SaturatedFat 2.5, Cholesterol 86.2, Sodium 264.5, Carbohydrate 46.4, Fiber 4.3, Sugar 2.2, Protein 35
LACTOSE-FREE CLAM CHOWDER!
This is a creamy clam chowder recipe adapted for my lactose-free lifestyle. Its a pretty good copy and very filling!
Provided by Sweet n Low
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Drain the canned potatoes.
- In a large soup pot on medium low heat margarine, add diced shallots and cook until the shallots are almost clear.
- Add flour to butter and mix briskly. Allow mixture to thicken.
- Add 2 cups soy milk a little at a time.
- Allow soy milk mixture to thicken.
- Add clams, juice, potatoes, bottled clam juice and 1/2 cup soy milk to the mixture.
- On medium heat bring chowder to a boil.
- Turn the temperature to low and allow chowder to simmer for 15 minutes stirring frequently.
Nutrition Facts : Calories 303.1, Fat 4.8, SaturatedFat 0.6, Cholesterol 57.8, Sodium 831.1, Carbohydrate 33.5, Fiber 4.1, Sugar 1.4, Protein 31.3
HOME
Try out this creamy clam chowder recipe that the whole family will love! It's easy to make, and it's made with Lactaid® lactose free milk, so you can enjoy this classic summertime favorite without the discomfort.
Provided by Makers of LACTAID® brand products
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add the potatoes and 1 tablespoon of salt and cook until the potatoes are tender, about 15 minutes. Drain and set aside. While the potatoes cook, make the chowder. Pour the LACTAID® Milk into a microwave-safe measuring cup and heat in 30-second increments until warm, about 1 1/2 minutes. Set aside. Place the bacon in a soup pot over medium heat and cook until the bacon is crisp and browned, stirring often, 4 to 6 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside. Add the olive oil to the bacon fat. Then add the onions, carrots, celery, pepper and remaining salt to the pot. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the thyme and flour and cook, while stirring, for 2 minutes. Pour in the chicken broth, being sure to scrape up any bits from the bottom of the pot, and then pour in the LACTAID® Milk. Bring to a simmer over medium-high heat, add the boiled potatoes, clams (and liquid), and cook until the potatoes and clams are warmed through, 2 to 3 minutes. Turn off the heat and serve.
Nutrition Facts : Serving Size 1 cupAmount Per ServingCalories 430Total Fat 21gCalories from Fat 190kcalSaturated Fat 7gCholestrol 110mgSodium 1800mgTotal Carbohydrate 37gDietary Fiber 3gSugars 13gProtein 27gCalcium 333mg
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