Dairy Free Clam Chowder

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 best flavour. The perfect comfort food, this New England style clam chowder uses coconut milk to keep it dairy free. Hearty enough for a meal, this recipe is also Whole30 and paleo.

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 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.
• The perfect comfort food, this clam chowder is made from scratch and also makes great leftovers.
• It’s ready in under 30 minutes. 
• Besides being dairy free and healthy this clam chowder is gluten free, paleo and Whole30 compliant.

Key ingredients and substitutions:

• Vegetable stock – vegetable stock adds a delicious flavour to this clam chowder recipe. You could easily swap this for chicken stock or beef stock too. 
• 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. You could swap this for almond milk or cashew milk too. 
• Potatoes – potatoes help make this clam chowder so rich and creamy. I recommend using russet potatoes for this recipe. 
• Spices: sea salt, ground black pepper, dried thyme, dried sage – these simple spices add a delicious herb flavour to this chowder. 
• Canned clams – canned clams make this chowder so easy to make. You can find canned clams in most grocery stores. 
• Bacon – cooked bacon adds delicious flavour and protein to this clam chowder. 
• Almond flour – almond flour is used to help thicken this clam chowder recipe while keeping it dairy free and gluten free.

How to make this recipe:

 Step one: 

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 two: 

Now, use 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 three: 

Next, add the almond flour and spices to the pot and stir well to combine.

Step four: 

Then 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 five: 

Lastly, 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. Then serve and enjoy!

Tips and variations:

• Feel free to add more bacon if you prefer.
• Feel free to substitute the vegetable stock with either chicken stock, beef stock or bone broth.
• Be sure to use full fat coconut milk and not light coconut milk for this recipe.
• If you can’t have coconut milk I would use cashew milk or almond milk instead. 
• Top this clam chowder with crackers or more bacon to make it even better!

How to store: 

This soup makes great leftovers and stores well in the fridge in an air-tight container for up to 5 days.

Frequently asked questions:

Other dairy free recipes you will love:

• Dairy Free Cream of Potato Soup
• Dairy Free Cream of Mushroom Soup
• Dairy Free Scalloped Potatoes
• Dairy Free Shepherd’s Pie
• Dairy Free Rice Pudding

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4.52 from 33 votes

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Dairy Free Clam Chowder

This dairy free clam chowder is so rich and creamy! Loaded with potatoes, clams and bacon it's the perfect hearty meal or side dish.

Course Dinner, Fish, Main Course, Soup

Cuisine American

Keyword clam chowder, paleo soup, whole30 soup

Prep Time 5 minutes

Cook Time 20 minutes

Servings 6

Calories 249 kcal

Ingredients

• 6 pieces bacon
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 tbsp almond flour
• 1 tsp sea salt
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/4 tsp 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

1. 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.

   

2. Using the bacon fat, add the chopped onion and minced garlic to the pot and cook until the onion is translucent (a few minutes).

   

3. Add the almond flour and spices to the pot and stir well to combine.

   

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.

   

5. 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.

   

6. Serve and enjoy!

   

Recipe Notes

1. Store this soup in the fridge in an air tight container for up to 5 days.
2. Feel free to add more or less bacon.
3. If you can’t have coconut milk use cashew milk instead. 

Nutrition Facts

Dairy Free Clam Chowder

Amount Per Serving

Calories 249 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 15g94%

Cholesterol 1mg0%

Sodium 573mg25%

Potassium 536mg15%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 2g2%

Protein 4g8%

Vitamin A 83IU2%

Vitamin C 9mg11%

Calcium 40mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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