This is the best dairy free clam chowder recipe. It's so rich and creamy and loaded with potatoes, clams and bacon to give it the most amazing flavour. This soup is the perfect comfort food and is hearty enough for a meal. This recipe is also Whole30 and paleo.
Healthy comfort food like healthy sloppy joes, meat sauce with olives, and no bean chili with blueberries are some of my favourite meals to make, which is why I am so excited to share today's recipe with you.
Table of Contents
Why you will love this recipe:
- This paleo clam chowder recipe is so rich and creamy and tastes just like a traditional New England or Boston clam chowder.
- It's quick and easy to make and is ready in under 30 minutes!
- It's made with coconut milk to keep it dairy free and it's loaded with potatoes, clams and bacon to give it the best hearty flavour and the most amazing thick and creamy texture. It's the perfect healthy comfort food.
- This clam chowder makes great leftovers so it's perfect for meal prep.
- Besides being dairy free, this clam chowder recipe is also healthy, paleo, gluten free, and Whole30 compliant, just like my dairy free cream of mushroom soup!
Ingredient notes and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Vegetable stock or broth - this adds a delicious flavour to this clam chowder recipe. You could easily swap this for chicken stock, chicken broth, beef broth or beef stock.
- Coconut milk - coconut milk is used instead of cream or milk to keep this clam chowder dairy free. I recommend using full fat coconut milk for the most rich and creamy clam chowder.
- Potatoes - potatoes help make this dairy free clam chowder so rich and creamy. I recommend using russet potatoes for this hearty soup recipe.
- Onion - You can use white onion, yellow onion, or sweet onion.
- Garlic - If you don't tolerate garlic you could use garlic infused olive oil instead or simply omit it from the recipe.
- Canned clams - canned clams make this chowder so easy to make.
- Bacon - cooked bacon adds delicious flavour and protein to this clam chowder and the perfect chunky texture. I recommend using sugar free, nitrate free bacon if you can find it.
- Almond flour - almond flour is used to help thicken this clam chowder while keeping it dairy-free and gluten-free. Be sure to use almond flour and not almond meal which is too coarse and gritty.
Recipe variations and add ins:
- Feel free to add more bacon if you prefer your clam chowder to be loaded with bacon.
- If you can't have coconut milk I would use unsweetened cashew milk or almond milk instead.
- You could add other vegetables to this soup if you want - some great options include spinach, zucchini or broccoli.
- To turn this into a dairy free seafood chowder add other seafood such as cooked shrimp or scallops.
How to make dairy free clam chowder:
Step 1
First, heat a large stockpot or Dutch oven over medium high heat. Add the bacon to the pot and cook until brown and crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate and save for later.
Step 2
Leave the bacon fat in the pot and add the chopped onion and minced garlic to the pot and cook until the onion is translucent (a few minutes).
Step 3
Next, add the almond flour and spices to the pot and stir well to combine.
Step 4
Add the chopped potatoes, coconut milk, and vegetable stock to the pot and turn down the heat to low. Simmer for 12-15 minutes, until the potatoes are tender.
Step 5
Lastly, add the clams, along with juice from the cans to the pot and cook for an additional 2-3 minutes. When the chowder is done, chop the cooked bacon and top the soup with it. Then serve and enjoy!
Top Tips:
- If you prefer a smooth and creamy clam chowder rather than a chunky clam chowder you can blend the soup with an immersion blender or in a high speed blender after it has finished cooking.
- Be sure to use full fat coconut milk and not light coconut milk for this soup to give it that ultra creamy texture. Light coconut milk has too much water in it.
How to serve:
This dairy free clam chowder is delicious served as is but you could top it with crushed crackers or even more bacon before serving. You could also garnish it with fresh herbs such as chopped chives, parsley or basil. I also love pairing it with a salad, biscuits, garlic bread, or gluten free dairy free cornbread.
Dairy free clam chowder FAQs:
The two most common types of clam chowder are New England and Manhattan clam chowder. New England clam chowder (also known as Boston Clam Chowder) is creamy and uses milk or cream. It’s thick and made with clams, potatoes, onions, and sometimes salted pork or bacon. Manhattan clam chowder on the other hand is thinner and made with tomatoes and tomato paste instead of cream or milk and contains different vegetables such as carrots, onion, celery, and potatoes.
Russet potatoes are best as they will create a nice and thick chowder.
This depends on which definition or version of the paleo diet that you follow. When the paleo diet was first created white potatoes were not allowed, but since the Whole30 diet started allowing white potatoes many paleo authors have also started to allow potatoes as well. My number one rule is to do what works best for you and listen to your body. If you don’t tolerate white potatoes, please don’t eat them.
This clam chowder recipe is not a vegan recipe as it contains clams and bacon, which are not permitted on a vegan diet. If you want to make it vegan you would need to find a vegan clam substitute and a vegan bacon substitute.
Store any leftover chowder in an airtight container in the fridge for up to 5 days.
Yes, this clam chowder freezes really well in an airtight container for up to 3 months.
Other dairy free recipes you will love:
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Recipe
Dairy Free Clam Chowder
Equipment
Ingredients
- 6 pieces bacon
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 tablespoon almond flour
- 1 teaspoon sea salt
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried sage
- 1 lb russet potatoes, peeled and chopped
- 2 cups full fat coconut milk
- 1 cup vegetable stock
- 3 cans clams with juices
Instructions
- Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and save for later.
- Using the bacon fat, add the chopped onion and minced garlic to the pot and cook until the onion is translucent (a few minutes).
- Add the almond flour and spices to the pot and stir well to combine.
- Add the chopped potatoes, coconut milk and vegetable stock to the pot and turn down the heat to low. Simmer for 12-15 minutes, until the potatoes are tender.
- Add the clams, along with juice from the cans to the pot and cook for an additional 2-3 minutes. When it's done, chop the cooked bacon and top the soup with it.
- Serve and enjoy!
Notes
- Store this soup in the fridge in an airtight container for up to 5 days.
- If you can't have coconut milk use cashew milk or almond milk instead.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Brenda
What a great recipe, thank you so much! I don't eat bacon yet the flavor was was divine without. I also added some chopped carrot and celery that I sautéed together with the onion/garlic. The chowder tasted even better the next day! My stepdad loved clam chowder so I will think of him every time I make this.
Erin Carter
I am so glad you liked it!
Michael
A little different than a traditional New England clam chowdah, but very good and healthier for you.
Jasmine
I used one can of full fat coconut milk, one cup of almond milk, and one cup of chicken broth but otherwise followed the recipe and this turned it excellent. Thanks!
Erin Carter
I'm so glad you liked it! Thanks for commenting
April
This is a delicious and easy alternative to traditional clam chowder. I would love an alternative to the bacon but I love it and it was so easy, I’ll be making again for sure.
Geri
Delicious. Thanks so much.