Dairy Free Clam Chowder

Total time50 min

Prep time15 min

Cook time35 min

Smoky bacon and tender Yukon Gold potatoes anchor this chowder, simmered with sweet chopped clams and their briny juice for deep, coastal flavor in every spoonful. Celery and scallions build a savory base, while fresh thyme and a bay leaf add warmth as everything simmers down to a thick, hearty texture. The clams go in at the very end so they stay plump and tender instead of turning rubbery, then it's finished with a scatter of fresh parsley for brightness. Ladle it into bowls with crunchy crackers on the side and you've got a cozy, satisfying bowl that fits neatly into a dairy free spread. It's the kind of chowder that tastes like it took all day, but comes together in under an hour.

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Ingredients

4 servings

4 slices bacon, cut into ½-inch pieces
Oscar Mayer Naturally Hardwood Smoked Bacon Oscar Mayer Fully Cooked Original Bacon Oscar Mayer Original Center Cut Bacon for a Low Carb Lifestyle Pack - 12 Oz Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Hormel Black Label Original Bacon 16 oz
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2 tbsp garlic-infused oil
4 scallions, green tops only, thinly sliced
2 stalks celery, finely diced
2 tbsp gluten free flour
1 lb yukon gold potatoes, peeled and cut into ½-inch cubes
2 cans (6.5 oz each) chopped clams, juice reserved
1 cup chicken broth
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp fresh thyme leaves
1 bay leaf
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
gluten free crackers, for serving (optional)

Instructions

1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but about 1 tablespoon of the drippings.
2
Add the garlic-infused oil to the pot and heat over medium heat until shimmering. Add the scallion green tops and celery and cook, stirring, until the celery is softened, about 4–5 minutes.

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