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.
Servings: 6
Calories: 249kcal
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 air tight container for up to 5 days.
- Feel free to add more or less bacon.
- If you can't have coconut milk use cashew milk instead.
Nutrition
Calories: 249kcal | Carbohydrates: 18g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 1mg | Sodium: 573mg | Potassium: 536mg | Fiber: 2g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 3mg