This chowder gets its silky, rich body from full-fat coconut cream instead of a cream-based base, simmered with tender Yukon Gold potatoes, sweet onion, and celery until everything melts together into something deeply comforting. Crispy bacon adds smoky depth in every spoonful, while briny chopped clams and their reserved juice keep the broth tasting like the real thing. A touch of fresh thyme and a bay leaf round out the seasoning, giving the pot that slow-simmered, cozy flavor you want from a proper chowder. Ladle it into bowls with a scatter of fresh parsley and a handful of oyster crackers for crunch, and you've got a bowl that's every bit as hearty and satisfying as the classic. It's a fantastic option for a lactose free table, no one will guess this bowl is missing a thing.
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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.
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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