NEW ENGLAND CLAM CHOWDER (DAIRY-FREE AND LOW-FAT)

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New England Clam Chowder (Dairy-Free and Low-Fat) image

I'm posting this for my mother. We recently returned from a trip to Cape Cod, where we were both very disappointed about not being able to eat the cream-filled clam chowder as a result of our IBS. This recipe is from my favorite cookbook, Eating for IBS by Heather van Vorous, and is completely dairy-free and delicious!

Provided by Kree6528

Categories     Chowders

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, diced
2 large carrots, scraped and diced
1/2 cup flour
2 cups clam broth
3 cups plain soymilk or 3 cups rice milk
2 (6 1/2 ounce) cans chopped clams or 2 (6 1/2 ounce) cans minced clams
1/2 teaspoon white pepper
1 tablespoon dried parsley
3/4 teaspoon salt
1/2 teaspoon crushed thyme
1 bay leaf
1/4 teaspoon ground black pepper
4 cups baking potatoes, peeled and diced into 1 inch cubes
salt and pepper, for serving
fat-free saltine crackers, for serving

Steps:

  • In a large stockpot, heat the oil over medium heat. Add the onions and carrots and saute until softened.
  • Gradually sift in the flour, stirring thoroughly and scraping bottom of pan.
  • Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping.
  • Stir in rice milk until mixture is smooth.
  • Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes.
  • Add diced potatoes, cover and simmer for an additional 30 minutes.
  • Taste and adjust seasoning with salt and pepper.
  • Serve with crushed Saltines.

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