Description
A creamy, hearty, and ocean-fresh New England Clam Chowder that is dairy-free, perfect for those seeking a coastal soup experience without dairy.
Ingredients
- 2 cups clams, chopped
- 1 cup potatoes, diced
- 1/2 cup celery, chopped
- 1 onion, diced
- 2 cups clam juice
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and celery, sauté until onions are translucent.
- Add potatoes, clam juice, and thyme. Bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Add clams and coconut milk, stir well.
- Season with salt and pepper to taste.
- Simmer for an additional 5 minutes.
- Serve hot and enjoy your dairy-free clam chowder.
Notes
- For a thicker chowder, mash some of the potatoes before adding the clams.
- Adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg