Dairy-Free Clam Chowder Recipe | Danielle Walker

coconut milk

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream adds richness while being lower in calories.

clams

🥗Healthier: mushrooms

💰Cheaper: canned mushrooms

Mushrooms provide umami flavor and are more accessible.

Chop bacon and add it to the pot to render fat.

Chop celery and celery root; peel the celery root and dice it.

Add chopped vegetables to the pot with the rendered bacon fat.

Add yellow onion, bay leaf, thyme sprigs, and sea salt to the pot.

Cook the vegetables for about 8 to 10 minutes until crisp-tender.

Add clam juice and water to the pot; cover and simmer for 20 minutes.

Remove about 2 cups of the soup vegetables and puree them with soaked cashews.

Return the puree to the pot and stir to incorporate.

Pick out the thyme and bay leaf from the soup.

Increase heat to simmer for 5 to 7 minutes until thickened to desired consistency.

Add clams to the pot and stir to heat through for about 1 to 2 minutes.

Season to taste with salt before serving.

Serve with grain-free blender bread and sprinkle with green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens