Clam chowder is one of those cozy soups that feels like a warm hug in a bowl. The problem is that most versions are loaded with heavy cream and milk.

So I decided to make a dairy free New England clam chowder that still tastes rich and creamy. The secret is a simple cashew cream that does all the work.

You blend soaked cashews with water until smooth, and it turns into a thick, velvety base. No one will guess there is no dairy in it.

This matters if you can’t have milk or just want to skip it. You still get that classic thick chowder without feeling left out.

It’s warm, filling, and full of tender potatoes and clams. A perfect bowl for a cold day.

Why This Recipe Is a Keeper

Dairy Free Comfort – Cashew cream creates velvety richness while keeping this classic New England chowder completely dairy free.

Deep Coastal Flavor – Clam juice, reserved clam liquid, thyme, and bacon build savory depth in every spoonful.

Tender Clams – Adding the clams at the end keeps them tender while preserving their fresh ocean flavor.

Creamy Texture – Yukon Gold potatoes and blended cashews create a thick, smooth base with satisfying chunks.

Here’s What You’ll Need

For the Cashew Cream

1 cup Raw Cashews
1 1/2 cups Water

For the Chowder

4 slices Bacon, chopped
1 Yellow Onion, diced
2 Celery Stalks, diced
3 tbsp All Purpose Flour
16 oz Clam Juice
1 1/2 lb Yukon Gold Potatoes, diced
3 cans (6.5 oz each) Chopped Clams, drained with juice reserved
1 Bay Leaf
1/2 tsp Dried Thyme
3/4 tsp Salt
1/2 tsp Black Pepper
2 tbsp Fresh Chives, chopped

How to Make It

Step 1

Soak the raw cashews in very hot water for 15 minutes, drain, then blend with 1 1/2 cups fresh water until completely smooth. Set aside.

Step 2

In a large pot over medium heat, cook the chopped bacon until crispy. Transfer to a plate, leaving the drippings in the pot.

Step 3

Add the onion and celery to the pot and cook for 5 minutes until softened.

Step 4

Sprinkle in the flour and stir constantly for 1-2 minutes.

Step 5

Slowly whisk in the clam juice and the reserved juice from the canned clams. Add the potatoes, bay leaf and thyme, then simmer for 12-15 minutes until the potatoes are tender.

Step 6

Reduce the heat to low and stir in the cashew cream. Simmer gently for 3 minutes until thick and velvety, without letting it boil hard.

Step 7

Stir in the chopped clams and warm through for 2-3 minutes so they stay tender.

Step 8

Remove the bay leaf, season with the salt and black pepper, and serve topped with the crispy bacon and fresh chives.

Recipe Tips

Blend the Cashews Until Completely Smooth

Soak the cashews in very hot water for the full 15 minutes so they soften enough to blend into a creamy base. Drain them well before adding the fresh water.

Blend until there are no gritty pieces left, stopping to scrape down the sides if needed. A smooth cashew cream will give the chowder its velvety texture without any dairy.

Render the Bacon Slowly

Cook the chopped bacon over medium heat instead of using high heat. This gives the fat time to melt into the pot while the bacon becomes evenly crisp.

Leave about 2 tablespoons of the drippings in the pot for the vegetables and transfer the rest if there is a large amount. Too much bacon fat can make the chowder feel greasy.

Cook the Flour Before Adding Liquid

Stir the flour into the bacon drippings, onion, and celery for 1 to 2 minutes. This removes the raw flour taste and helps the chowder thicken evenly.

Add the clam juice slowly while whisking constantly, especially around the bottom and edges of the pot. Pouring it in gradually helps prevent lumps from forming.

What to Make Next