An adaptable dairy-free clam chowder recipe. Add fish for fish chowder; add shrimp or scallops for seafood chowder; add corn for corn chowder.
Ingredients
- vegetable oil: 0.5 cup (divided)
- onion: 1 piece (diced)
- stalks celery: 2 piece (chopped)
- slices bacon: 2 piece (diced)
- medium russet potatoes: 2 piece (diced, to taste)
- clam juice: 1 bottle (8 ounce bottle)
- ½ cups minced clams: 2 piece (drained)
- all-purpose flour: 0.25 cup
- almond milk: 2 cups
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat 1/4 cup oil a large pot over medium heat. Add onion, celery, and bacon to hot oil; 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.
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Meanwhile, combine remaining 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.
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Stir slurry into clam chowder until thickened. Season with salt and pepper; serve hot.
