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This Creamy Dairy Free Clam Chowder is everything you'd except from this classic recipe, but there's no dairy at all! It's also gluten free and Whole30. It's great for healthy dinners and leftovers for lunch. It has the perfect balance of thyme and bay leaf that combines with the bacon to add so much to this comfort food chowder.

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Instructions. In a large Dutch oven or stockpot, heat the oil or butter over medium heat. Add the fennel, leek, shallot, onion and celery to the pan. Sauté until the vegetables are very soft, but not beginning to brown, about 8 minutes. Fold in the potatoes and sprinkle with arrowroot starch.

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The classic soup's cousin, Manhattan clam chowder, is the perfect dairy-free version that's bursting with robust flavors. This savory soup features a tomato-based broth, the briny essence of fresh.

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Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more. Meanwhile, combine remaining 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes.

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Over medium-high heat fry the bacon until crisp, which will take about 3-4 minutes. Add the onion to the pot and continue cooking for 4-5 more minutes until it's soft. Add the strained clam broth to the pot in addition to the sweet potatoes, carrots, parsnips (or Russet potatoes), thyme, bay leaf, salt, and pepper.

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Add oil, allow to heat up, then add garlic. Stir and sauté for another 2 minutes. Add remaining ingredients. Add cashew cream, remaining clam broth, clams and their juices, thyme, bay leaf, salt, pepper, cayenne, and half of the parsley. Stir well and bring to a simmer over medium-low heat.

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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.

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Far less popular than creamy New England clam chowder, Rhode Island's dairy-free version deserves a lot more attention. The rich broth is brightened with white wine and loaded with the flavor of clams, chunks of tender potato, and bits of smoky bacon. It may be my new go-to chowder.

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Sprinkle arrowroot starch over and stir until well combined. Pour in 1 1/2 cups chicken broth and whisk until smooth. Add the potatoes, clam juice, and bay leaf to the saucepan and bring to a boil. Reduce the heat and simmer until potatoes are cooked through and tender about 15 minutes.

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Instructions. Heat olive oil in a large soup pot. Add onion, celery, carrots, garlic, thyme, and celery seed. Sauté 3-5 minutes, or until onions begin to soften. Add bay leaf, carrots, clam juice, clams (with juice), tomatoes, water, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes.

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Stir until its thickened up a bit. In a large soup pot over medium heat, add in the butter and the onion, carrots and celery and saute together until the vegetables start to soften. Add in the corn, potatoes, broth and clam juice. Place the lid on and simmer until the potatoes and vegetables are soft (about 20 min).

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Directions. Cook bacon in a large pot or dutch oven until crispy, then remove and set aside on a paper towel-lined plate. Add chopped celery and onion to the pot and cook over medium heat until soft, about 5 minutes.

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2. While the potatoes cook, make the chowder. Pour the LACTAID® Lactose-Free Whole Milk into a microwave-safe measuring cup and heat in 30-second increments until warm, about 1 ½ minutes. Set aside. 3. Place the bacon in a soup pot over medium heat and cook until the bacon is crisp and browned, stirring often, 4 to 6 minutes.

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Add the water, clam juice, thyme, bay leaf, and salt. Cover and simmer for 20 minutes. Remove 2 cups of soup from the pot and place in a blender. Drain and rinse the cashews, then add them to the blender and blend for 30 seconds, until smooth. Return the cream mixture to the pot and stir to incorporate. Stir in the clams and simmer for 5.

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Clean clams of dirt and sand. Rinse and scrub under running water. If more cleaning is required, place the clams in a bowl, cover with water, and let them sit for 10 to 15 minutes. Drain and rinse the clams. Repeat if necessary. To make clam broth, place the clams in a large stock pot and add 3 cups of water.

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Deglaze the pan with white wine or beer. Then, stir in the milk and clam juice. Add salt, bay leaf and thyme. Bring to a simmer and cook until the potatoes have softened. Add the clams and return the bacon to the pot. Whisk the dairy free creamer with the flour until smooth.