Anti Inflammatory Dairy Free New England Clam Chowder
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Learn more →Ingredients
4 servings
- 4 strips bacon, cut into ½-inch pieces
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 cup clam juice (from canned clams or bottled)
- 1 cup chicken broth
- 1 lb yukon gold potatoes, peeled and cut into ½-inch cubes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cans (6.5 oz each) chopped clams, drained, juice reserved
- 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)
Can be omittedoyster crackers
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 tbsp of the drippings.
- 2
Add the olive oil to the pot and return to medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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