DAIRY FREE CLAM CHOWDER
This yummy clam chowder is easy to make and completely dairy free! It is also gluten free, Whole30 approved, paleo, and can be made low carb and keto! This chowder is so creamy and delicious you would never know it doesn't contain heavy cream!
Provided by Kit
Time 35m
Number Of Ingredients 15
Steps:
- Cook bacon. In a large dutch oven or heavy-bottomed pot, cook bacon over medium heat until well browned (about 5-10 minutes). Remove the bacon to a paper towel-lined plate and pour off all but 1 Tbsp of the bacon fat.
- Make cashew cream. While bacon is cooking, rinse the cashews with fresh water, drain off the water, then blend them on high with 1 cup (235mL) of the clam broth in a high-powered blender (about 1-2 minutes). Set aside.
- Sauté potatoes and veggies. With heat over medium-low, add potatoes, onions, and celery to the bacon fat and sauté for 10-15 minutes or until the potatoes are tender, stirring occasionally. Reduce cook time here for low carb substitutions (see notes in text above).
- Sauté garlic. Add oil, allow to heat up, then add garlic. Stir and sauté for another 2 minutes.
- Add remaining ingredients. Add cashew cream, remaining clam broth, clams and their juices, thyme, bay leaf, salt, pepper, cayenne, and half of the parsley. Stir well and bring to a simmer over medium-low heat.
- Allow to rest. After it comes to a simmer, stir it well, making sure to scrape the bottom, and then turn off the heat and place the lid on the pot. Allow to rest for 30 minutes to allow flavors to meld. However, if you are in a rush, feel free to serve it right away as it is fully cooked at this point.
- Season to taste and garnish. Season to taste with salt and pepper, then garnish with bacon and remaining parsley.
CLAM CHOWDER, LIGHTENED UP
Steps:
- In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
- Add flour and stir 1 to 2 minutes.
- Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
- Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
- Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
- Add clams, corn and adjust salt if needed and cook another 5 minutes.
- Serve and garnish with fresh parsley.
Nutrition Facts : ServingSize 1 1/4 cups, Calories 209 kcal, Carbohydrate 23.5 g, Protein 16 g, Fat 6 g, Sodium 209.5 mg, Fiber 2 g, Sugar 6 g
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
LOW-FAT CLAM CHOWDER
Provided by Food Network Kitchen
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
- Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
- Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
- Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.
- Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika.
Nutrition Facts : Calories 353, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 76 milligrams, Sodium 251 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 29 grams
DAIRY-FREE CHOWDER
Non-dairy chowder. Add fish for fish chowder; add shrimp or scallops for seafood chowder; add corn for corn chowder.
Provided by Kr Pr
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large pot over medium heat. Add 1/4 cup oil, onion, celery, and bacon. 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.
- Meanwhile, combine 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.
- Stir slurry into the chowder to thicken it. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 18.2 g, Cholesterol 36.8 mg, Fat 16.3 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 240 mg, Sugar 2.8 g
NEW ENGLAND CLAM CHOWDER I
Hot and hearty recipe that will warm you up on cold winter days.
Provided by Debbie2
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g
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