Golden Clam Chowder Trial: Dairy-free, Gluten-free, Nut-free
Given that chowders are my favorite kind of soups, its surprising that I haven’t attempted a dairy-free clam chowder before. But with it being a cool and rainy end to February, I figured now was a good time to attempt it. For my base, I used Taste of Home’s Golden Clam Chowder recipe. For the record, this is the first time Joseph has eaten shell fish. Not because I was super afraid of him reacting to it, but because we eat shell fish so rarely.
To make it dairy-free, I substituted coconut creamer for the evaporated milk. Everything else was the same.
Chop celery, onion, and carrots. Saute with the olive oil in a dutch oven until tender.
Add 1 cup water, clam juice, clams, potatoes, garlic powder, thyme, salt, and pepper. Bring to a boil, then simmer for 15 minutes, until potatoes are tender.
Stir in creamer. Bring back to a boil. In a small cup, combine cornstarch and remaining water. Stir into soup. Cook for 2 minutes, or until thickened. Stir in bacon.
Golden Clam Chowder
Adapted from Taste of Home
Dairy-free, Gluten-free, Nut-free
- 2 celery ribs
- 2 medium carrots
- 1 medium onion
- 2 teaspoons olive oil
- 4 medium potatoes, peeled and diced
- 2 cans (6-1/2 ounces each) minced clams, undrained
- 1 bottle (8 ounces) clam juice
- 1 cup plus 1 Tablespoon water, divided
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup coconut creamer
- 2 teaspoons cornstarch
- 3 bacon strips, cooked and crumbled
Chop celery, carrots, and onion. Saute vegetables in a dutch oven with the olive oil until tender. Add potatoes, clams, clam juice, 1 cup water, garlic powder, thyme, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes, until potatoes are tender.
Stir in coconut creamer, and bring back to a boil. In a small cup, combine cornstarch and remaining Tablespoon of water. Add cornstarch mixture to soup. Stir and cook for 2 minutes, or until thickened. Stir in bacon.
Makes 5-6 servings.
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
What I Thought
I really liked the taste of this soup. The pepper gives it quite a kick, which surprised me. My husband, who has a cold currently, found it very helpful for his throat, and he took leftovers to work for lunch. My kids only fished out the bacon to eat. I’d do this again.