Join My Newsletter!

New England Clam Chowder (dairy-free)

New England Clam Chowder (dairy-free)

So, although I have received really wonderful comments about my Manhatten Clam Chowder (tomato-based)…I haven’t been blind to the fact that everyone has been asking for the popular New England Clam Chowder (cream-based).  I will say that because of the repeated requests for this soup, the pressure has been on.  I have tried this several times; however, I never felt confident enough to publish the post.  I think today is the day.  According to my taste buds, this is the version! 😉

New England Clam Chowder (dairy-free)

banner

EV Cookbook Banner

Thanks for installing the Bottom of every post plugin by Corey Salzano. Contact me if you need custom WordPress plugins or website design.

Ingredients

  • • Creamy Soup Base:
  • • 3 slices nitrate-free bacon, diced
  • • 1/2 onion, diced
  • • 2 stalks of celery, diced
  • • 2 tablespoons ghee or organic butter
  • • 1 small head of cauliflower
  • • 3 cups chicken broth
  • • The Chunky Part of the Soup:
  • • 1 cup peeled and diced carrots
  • • 1.5 cups peeled and diced parsnips
  • • 1 celery stalk, diced
  • • 2, 6.5 ounce cans minced clams, including juice (if you are using fresh clams, you may want to add 1/4 cup bottled clam juice)
  • • 4 teaspoons fresh thyme leaves
  • • 1 tablespoon red wine vinegar
  • • 1 teaspoon cooking Sherry
  • • sea salt and ground pepper, to taste
  • • additonal crisp bacon and thyme leaves for garnish

Directions

  1. In a Dutch Oven or a heavy-bottomed pot, heat the bacon, onion, celery, and butter on medium-heat until the onions are translucent (about 5 minutes).  Add cauliflower and chicken broth.  Bring to a boil.  Reduce heat and simmer for 30 minutes until the cauliflower is fork-tender.
  2. Using an immersion blender (or stand blender in batches), puree the ingredients.
  3. Add the carrots, parsnips, celery, clams, thyme, vinegar, Sherry, salt & pepper.  Bring to a boil.  Reduce to a simmer.  Cover. Taste after 15 minutes. Salt and pepper as necessary.
  4. While continuing to simmer, cook bacon garnish.
  5. Scoop into bowls. Garnish with thyme and bacon garnish.
  6. Enjoy!

Ingredients

  • Creamy Soup Base:
  • 3 slices nitrate-free bacon, diced
  • 1/2 onion, diced
  • 2 stalks of celery, diced
  • 2 tablespoons ghee or organic butter
  • 1 small head of cauliflower
  • 3 cups chicken broth
  • The Chunky Part of the Soup:
  • 1 cup peeled and diced carrots
  • 1.5 cups peeled and diced parsnips
  • 1 celery stalk, diced
  • 2, 6.5 ounce cans minced clams, including juice (if you are using fresh clams, you may want to add 1/4 cup bottled clam juice)
  • 4 teaspoons fresh thyme leaves
  • 1 tablespoon red wine vinegar
  • 1 teaspoon cooking Sherry
  • sea salt and ground pepper, to taste
  • additonal crisp bacon and thyme leaves for garnish

Directions

  1. In a Dutch Oven or a heavy-bottomed pot, heat the bacon, onion, celery, and butter on medium-heat until the onions are translucent (about 5 minutes).  Add cauliflower and chicken broth.  Bring to a boil.  Reduce heat and simmer for 30 minutes until the cauliflower is fork-tender.
  2. Using an immersion blender (or stand blender in batches), puree the ingredients.
  3. Add the carrots, parsnips, celery, clams, thyme, vinegar, Sherry, salt & pepper.  Bring to a boil.  Reduce to a simmer.  Cover. Taste after 15 minutes. Salt and pepper as necessary.
  4. While continuing to simmer, cook bacon garnish.
  5. Scoop into bowls. Garnish with thyme and bacon garnish.
  6. Enjoy!