Dairy Free Clam Chowder

Total time50 min

Prep time15 min

Cook time35 min

4.9

(23)

Clam chowder is one of those deeply comforting bowls that feels almost impossible to recreate without heavy cream and butter — but this version proves otherwise. Full-fat coconut cream steps in as the dairy substitute, lending the broth a rich, velvety body that you'd never guess wasn't the classic version. The base builds serious flavor the right way: crispy bacon rendered first, then softened onion, celery, and garlic, followed by a flour roux that gives the chowder its signature thick, hearty texture. Yukon Gold potatoes hold their shape beautifully through the simmer, and the reserved clam juice adds a briny depth that ties everything together. Fresh thyme and a bay leaf keep the seasoning clean and aromatic without relying on any dairy-based shortcuts. It comes together in one pot and serves four, making it an easy weeknight dinner or a cozy weekend project. Finish each bowl with a handful of oyster crackers and a scatter of fresh parsley, and nobody at the table will miss a thing.

About Fig

Fig 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 →

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)
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!