Dairy Free New England Clam Chowder
This dairy-free New England clam chowder is creamy, comforting, and full of classic coastal flavor. It is a satisfying family-friendly bowl worth sharing.
Equipment
- blender
Ingredients
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 stalks Celery, 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
Instructions
- 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.
- In a large pot over medium heat, cook the chopped bacon until crispy. Transfer to a plate, leaving the drippings in the pot.
- Add the onion and celery to the pot and cook for 5 minutes until softened.
- Sprinkle in the flour and stir constantly for 1-2 minutes.
- 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.
- 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.
- Stir in the chopped clams and warm through for 2-3 minutes so they stay tender.
- Remove the bay leaf, season with the salt and black pepper, and serve topped with the crispy bacon and fresh chives.
Nutrition
Serving: 1servingCalories: 339kcalCarbohydrates: 34gProtein: 21gFat: 13g