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–+ servings
MEL'S EASY KITCHEN

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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Meal: Main Course
By: Melanie

Ingredients

  • 4 strips bacon (about 5 oz), chopped
  • 1 cup diced onion
  • 1 garlic clove, minced
  • 1 cup sliced celery
  • 1 tbsp chopped fresh thyme
  • 1 bay leaf
  • 1 can (10 oz) clams, drained with juice reserved
  • 1 bottle (8 oz) clam juice
  • 1 cup chicken stock
  • 1 1/2 lb potatoes, cut into 1-inch cubes
  • 1 cup unsweetened coconut cream
  • Salt and black pepper, to taste

Instructions

  • 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 per serving

Calories: 547kcal | Carbohydrates: 41g | Protein: 21g | Fat: 34.9g | Fiber: 6.1g

Notes

Use unsweetened coconut cream, not sweetened cream of coconut. Contains shellfish.
Inspired by Kari Peters.
Estimated nutrition is for one of 4 equal portions. The estimate includes the canned clam liquid, bottled clam juice, coconut cream and 5 oz of bacon before cooking. Discarding rendered fat reduces the amount eaten.