Dairy-Free Clam Chowder
This Dairy-Free Clam Chowder is a creamy, Whole30-compatible twist on the classic. Made with tender canned clams, potatoes and creamy almond milk for a comforting, wholesome bowl.
Servings: 4
Ingredients
- 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
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.