Clam Chowder
While clam chowder originated in the Northeast United States, variations of it are made and served throughout the country. This easy Dairy-Free Clam Chowder takes inspiration from a traditional New England Clam Chowder with substitutions to make it compatible for anyone doing Whole30. As clam chowder is one of the most searched recipes on the internet, I wanted to create a more traditional version of the year-round favorite to inspire anyone doing Whole30 or looking for a lighter, dairy-free version of the classic.
Ingredients
Instructions
- Step 1
Drain clams, reserving juice in a 2-cup measuring cup. You should have about 1 cup juice. Add 1 cup water or enough to make 2 cups liquid. Set aside.
- Step 2
Heat ghee in a 6-quart (or similar sized) pot over medium heat. Once heated, add diced onion, celery and carrots. Sauté for 7 to 10 minutes, until veggies are soft and onions translucent.
- Step 3
Add in cassava flour and stir to evenly coat. Keep stirring for 1 minute, then add diced potatoes and clam juice/water mixture. Increase heat and bring to a boil. Season with salt, pepper and dried thyme. Reduce heat and simmer for 10 to 12 minutes, until potatoes are cooked through.
- Step 4
Halfway through potatoes cooking, add half the almond milk. Add the rest of the milk when potatoes are almost cooked, along with clams. Cook until heated through, about 5 minutes.
- Step 5
Stir in 1 tablespoon fresh, chopped parsley. Serve and garnish with additional chopped parsley.
Tips & Tricks
Per serving
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