Name: Dairy-Free Chowder recipe
Ingredients: ¼ cup vegetable oil;1 small onion, diced;2 stalks celery, chopped;2 slices bacon, diced;2 medium russet potatoes, peeled and diced, or more to taste;1 (8 ounce) bottle clam juice;2 ½ cups minced clams, drained;¼ cup vegetable oil;¼ cup all-purpose flour;2 cups almond milk;salt and ground black pepper to taste

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Ingredients

¼ cup vegetable oil 1 small onion, diced 2 stalks celery, chopped 2 slices bacon, diced 2 medium russet potatoes, peeled and diced, or more to taste 1 (8 ounce) bottle clam juice 2 ½ cups minced clams, drained ¼ cup vegetable oil ¼ cup all-purpose flour 2 cups almond milk salt and ground black pepper to taste

Nutrition Info

283.5 calories carbohydrate: 18.2 g cholesterol: 36.8 mg fat: 16.3 g fiber: 1.8 g protein: 15.6 g saturatedFat: 2.6 g servingSize: - sodium: 240 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Directions

Heat a large pot over medium heat. Add 1/4 cup oil, onion, celery, and bacon. Cook and stir until bacon fat renders and onion is translucent, about 5 minutes. 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 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. Gradually whisk in almond milk, cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.
Stir slurry into the chowder to thicken it. Season with salt and pepper. Serve hot.

Recipe Yield

8 servings

Recipe Note

Non-dairy chowder. Add fish for fish chowder;add shrimp or scallops for seafood chowder;add corn for corn chowder.

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