Description
This dairy free clam chowder is rich, comforting, and full of classic coastal flavor without using cream or milk. Coconut milk creates a smooth and satisfying texture while tender potatoes and clams deliver a hearty bite. Turkey bacon adds savory depth, making this chowder a balanced and comforting meal that works well for anyone avoiding dairy but still craving a traditional chowder experience.
Ingredients
Turkey bacon from quality brands such as Applegate Naturals Turkey Bacon or Butterball Turkey Bacon
Yellow onion finely chopped
Fresh garlic cloves minced
Almond flour finely ground
Sea salt adjusted to taste
Dried thyme
Ground black pepper
Dried sage
Russet potatoes peeled and diced
Full fat coconut milk
Vegetable stock
Canned clams with natural juices
Instructions
1. Heat a large pot over medium high heat and cook the turkey bacon until crisp then remove and set aside
2. Add the chopped onion to the same pot and cook until soft and translucent then add the minced garlic and stir until fragrant
3. Stir in the almond flour along with salt thyme pepper and sage until evenly combined
4. Add the diced potatoes coconut milk and vegetable stock then reduce heat and let the mixture simmer gently until potatoes are tender
5. Add the clams with their juices and cook just until heated through
6. Chop the cooked turkey bacon and sprinkle it over the chowder before serving
Notes
This chowder thickens naturally as it rests due to the potatoes and almond flour
Coconut milk provides creaminess without overpowering the clam flavor
Cashew milk or almond milk can be used if coconut milk is not preferred though the texture may be slightly lighter
Store leftovers in an airtight container in the refrigerator for up to five days
Reheat gently over low heat to avoid separating the broth
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American