Dairy-Free Clam Chowder with Coconut Cream
Potatoes and coconut cream thicken this dairy-free clam chowder, with bacon, celery, and thyme for savory flavor.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Coconut cream, clams and clam juice form the base of this soup.
- A bowl-centered meal. The ingredients come together in a broth or sauce, making the finished batch straightforward to divide.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Blender
- Saucepan or cooking pot
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Drain where directed. Follow the preparation note for clams. Extra liquid can loosen a dressing, sauce, or filling.
- Prepare before you start. Measure coconut cream, clams and clam juice and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Dairy-Free Clam Chowder with Coconut Cream
Ingredients
Method
- Cook the bacon in a large pot until crisp. Remove it, leaving about 2–3 tablespoons of fat. Soften the onion, garlic, and celery in the pot.
- Add thyme, bay leaf, reserved clam liquid, bottled clam juice, stock, potatoes, and bacon. Simmer for 15–20 minutes until the potatoes are tender. Discard the bay leaf.
- Remove about 2 cups of potato pieces and carefully blend with coconut cream. Vent hot mixtures according to the blender instructions, or mash them by hand.
- Return the puree to the pot. Stir in the canned clams and gently heat through without prolonged boiling. Season to taste.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Ladle into bowls after the finishing steps. A side of rice, bread, or a salad can round out the meal; these are separate from the recipe unless listed.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
What are the calories and macros per serving?
One serving provides an estimated 547 calories, 21 g protein, 41 g total carbohydrate, 34.9 g fat and 6.1 g fiber. One serving is 1/4 of the finished recipe.
More recipes to try
Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
