Description
Dairy-Free Clam Chowder (Whole30) – A delicious and creamy winter soup that is Whole30 and Dairy-Free!
Ingredients
Scale
- 6 slices bacon, cut into small, bite-sized chunks
- 2 tablespoons of olive oil
- 1 large yellow onion, minced
- 2 large carrots, peel and sliced
- 2 garlic cloves, minced
- 2 stalks celery, sliced
- 2 teaspoons rosemary
- 1 tablespoon fresh thyme leaves
- 1 cup chicken broth (or seafood stock)
- 2 cups full fat coconut milk
- 4 cups russet potato, cubed
- 3–5oz clam juice
- (3) 6.5oz undrained canned clams, whole (although if you can only find chopped, that will work too)
- 1 bay leaf
- 1/2 teaspoon kosher salt (more to taste)
- 1/4 teaspoon ground black pepper
Instructions
- In Dutch Oven, add bacon and cook over medium heat until fat reduces. Remove bacon, leaving grease – set bacon aside.
- Add olive oil, onion, carrots, garlic, celery, rosemary and thyme to the pan. Cook on medium heat, stirring fairly consistently until for approximately 3 minutes.
- Add chicken broth, coconut milk and potatoes. Let simmer until potatoes are soft, but firm.
- Use a slotted spoon to scoop out approx. 2 cups of potatoes. Add to a high speed blender along with the clam juice. Blend until consistency is smooth. Return blended potatoes back to pot; stir to combine.
- Add clams with juice, bay leaf and the bacon that was removed from the pan earlier (save some for garnish if you want) along with the salt and pepper. Stir and bring to a low simmer for 5 minutes. Taste and add additional salt and pepper to taste.
- Continue to simmer until potatoes are done to your liking.
- Serve with some extra crispy bacon on the top and enjoy!
Notes
- Storage: place in an airtight container and store in the fridge for 3-5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 271
- Sugar: 4.2 g
- Sodium: 329.1 mg
- Fat: 19.5 g
- Carbohydrates: 21.5 g
- Protein: 5.6 g
- Cholesterol: 11.6 mg