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Dairy-Free Clam Chowder

By Reed Dunn

Oct 01, 2023, Updated Jun 25, 2025

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While clam chowder originated in the Northeast United States, variations of it are made and served throughout the country. This easy Dairy-Free Clam Chowder takes inspiration from a traditional New England Clam Chowder with substitutions to make it compatible for anyone doing Whole30.

As clam chowder is one of the most searched recipes on the internet, I wanted to create a more traditional version of the year-round favorite to inspire anyone doing Whole30 or looking for a lighter, dairy-free version of the classic.

Ingredients You’ll Need

This recipe starts with 2 tablespoons olive oil (you can use ghee if you’re doing Whole30 and not dairy-free) and a standard mirepoix – 2 parts onion, 1 part celery and 1 part carrots. From there, flavors are built and potatoes and canned clams are introduced. My easy clam chowder gets its creaminess from almond milk, but you could use canned coconut milk for a slightly sweeter note. Here’s what you need to gather for the recipe:

• 2 tablespoons olive oil (ghee optional if not dairy-free)
• 1 cup diced onion
• ½ cup diced celery
• ½ cup diced carrots
• 2 tablespoons cassava flour
• 2 10-ounce cans whole baby clams
• 1 pound red potatoes, diced
• 1 cup water
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1¼ cups almond milk
• 2 tablespoons fresh parsley, chopped and divided

How to Make Easy Clam Chowder

Drain clams, reserving juice in a 2-cup measuring cup. You should have about 1 cup juice. Add 1 cup water or enough to make 2 cups liquid. Set aside.

Heat olive oil or ghee in a 6-quart (or similar sized) pot over medium heat. Once heated, add diced onion, celery and carrots. Sauté for 7 to 10 minutes, until veggies are soft and onions translucent.

Add in cassava flour and stir to evenly coat. Keep stirring for 1 minute, then add diced potatoes and clam juice/water mixture. Increase heat and bring to a boil. Season with salt, pepper and dried thyme. Reduce heat and simmer for 10 to 12 minutes, until potatoes are cooked through.

Add in half of the almond milk once the potatoes are half cooked. Add the rest of the milk when potatoes are almost cooked, along with clams. Cook until heated through, about 5 minutes.

Stir in 1 tablespoon fresh, chopped parsley. Serve and garnish with additional chopped parsley.

This Dairy-Free Clam Chowder is great served on its own, and leftovers keep in the refrigerator for up to a 5 days. Reheat it in a small saucepan on the stovetop or in the microwave.

If you’re looking for other Whole30 compatible soups and stews, you might enjoy 30-Minute Seafood Gumbo or my Leek & Potato Soup.

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5 from 4 votes

Dairy-Free Clam Chowder

This Whole30 Clam Chowder is a creamy, dairy-free twist on the classic. Made with tender canned clams, potatoes and creamy almond milk for a comforting, wholesome bowl.

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 2 tablespoons olive oil, or ghee if you're not dairy-free
• ▢ 1 cup diced onion
• ▢ ½ cup diced celery
• ▢ ½ cup diced carrots
• ▢ 2 tablespoons cassava flour
• ▢ 2 10-ounce cans whole baby clams
• ▢ 1 pound red potatoes, diced
• ▢ 1 cup water
• ▢ 1½ teaspoons kosher salt
• ▢ ½ teaspoon black pepper
• ▢ 1 teaspoon dried thyme
• ▢ 1¼ cups almond milk
• ▢ 2 tablespoons fresh parsley, chopped and divided

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Instructions 

• Drain clams, reserving juice in a 2-cup measuring cup. You should have about 1 cup juice. Add 1 cup water or enough to make 2 cups liquid. Set aside.
• Heat oil or ghee in a 6-quart (or similar sized) pot over medium heat. Once heated, add diced onion, celery and carrots. Sauté for 7 to 10 minutes, until veggies are soft and onions translucent.
• Add in cassava flour and stir to evenly coat. Keep stirring for 1 minute, then add diced potatoes and clam juice/water mixture. Increase heat and bring to a boil. Season with salt, pepper and dried thyme. Reduce heat and simmer for 10 to 12 minutes, until potatoes are cooked through.
• Halfway through potatoes cooking, add half the almond milk. Add the rest of the milk when potatoes are almost cooked, along with clams. Cook until heated through, about 5 minutes.
• Stir in 1 tablespoon fresh, chopped parsley. Serve and garnish with additional chopped parsley.

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