Dairy-Free Chowder recipe

All Recipes Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes


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: : -


  1. 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.

  2. 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.

  3. 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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