Lactose Free Clam Chowder

Total time50 min

Prep time15 min

Cook time35 min

Smoky bacon and briny clams take center stage in this cozy, chunky chowder, built on a base of tender Yukon Gold potatoes and a savory blend of celery and scallions. Fresh thyme and a bay leaf simmer right into the pot, letting the natural sweetness of the clam juice and chicken broth develop into a deeply flavorful, satisfying base. Everything simmers low and slow until the potatoes turn fork-tender, then the clams and crisped bacon fold back in for that classic chowder bite in every spoonful. A sprinkle of fresh parsley and a handful of crunchy crackers on the side finish it off perfectly. This one's a great pick for a lactose free dinner rotation, especially on a chilly night when you want something rich-tasting and comforting without any fuss. It reheats beautifully too, making it an easy make-ahead option for busy weeks.

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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
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
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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