Dairy Free Clam Chowder
Ingredients
- 5 slices bacon, chopped
- 1 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 cups extra creamy oat milk
- 1 tablespoon Worcestershire
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 bay leaf
- 2 6.5-ounce cans chopped clams in clam juice (*liquid will be added to the pot separately than the actual clams)
- 1 ½ lbs russet potatoes, peeled and chopped into ½- to 1-inch pieces (about 3-4 potatoes)
Instructions
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In a large pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon, leaving the bacon grease in the pot, and set aside on a paper towel lined plate.
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Add olive oil to the pot with the bacon grease. Add the onion and celery and cook for 4-5 minutes, until slightly tender. Add the garlic and cook for another minute.
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Whisk in the flour, letting it absorb any oil in the pot, letting cook for about 1 minute, until lightly toasted. Slowly add stock, continuously whisking and letting it thicken.
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Stir in the oat milk, Worcestershire, thyme, salt, pepper, and bay leaf.
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Open the cans of clams and pour just the liquid into the pot; do not add the actual clams yet.
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Add the potatoes and bring mixture to a boil. Reduce heat and simmer about 15 minutes, uncovered, until potatoes are tender.
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Stir in the clams. Let cook for another 2-3 minutes. Serve garnished with the bacon. Enjoy!
Recipe Notes
- For added flavor in the broth, add a bay leaf while the potatoes are cooking. We usually skip over this because I always seem to be out of them! :)
- This recipe makes 4 larger servings or 6 smaller appetizer-sized servings. The nutrition analysis below is based on 4 large servings.
Nutrition analysis (approximate per serving): 381 calories, 9 g fat, 2 g saturated fat, 1400 mg sodium, 62 g carbohydrate, 5 g fiber, 6 g sugar, 14 g protein, Vitamin D: 10%, Calcium: 16%, Iron: 16%, Potassium: 24%