Breastfeeding Friendly Dairy Free Clam Chowder
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Learn more →Ingredients
4 servings
- 4 strips bacon, cut into ½-inch pieces
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose 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 can (13.5 oz) full-fat coconut cream
- 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)
Can be omittedflat-leaf parsley
- oyster crackers, for serving (optional)
Instructions
- 1
Set a large pot or Dutch oven over medium heat. Add the bacon pieces and cook, 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, leaving the rendered fat in the pot.
- 2
Add the olive oil to the pot with the bacon fat. Add the onion and celery and cook over medium heat, stirring occasionally, until softened and translucent, about 5–6 minutes.
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