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.
- 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
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!
- 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.
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