Salt pork gets rendered until crisp and golden, laying down a smoky, savory base before onion and celery soften right in that flavorful fat. Tender Yukon Gold potatoes simmer in a broth built from real clam juice and briny chopped clams, with fresh thyme and a bay leaf adding depth as everything cooks down to that classic thick, hearty texture. Every bowl is loaded with tender clam pieces and potato that practically melts on the spoon, finished with a crack of black pepper and a scattering of fresh chives. Ladle it into bowls with oyster crackers on the side for that unmistakable New England chowder experience. This one is a genuinely great pick for a dairy free table, delivering all the coziness of the classic without missing a beat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
In a large pot or Dutch oven over medium heat, cook the salt pork, stirring occasionally, until the fat has rendered and the pieces are lightly browned and crisp, about 6–8 minutes. Remove the salt pork with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the butter to the pot and melt over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
