Dairy Free New England Clam Chowder
Few soups feel as deeply comforting as a thick, briny clam chowder on a cold day, and this version delivers every bit of that cozy satisfaction without a drop of cream or butter. The secret is full-fat coconut milk, which stirs in during the final simmer to create a rich, velvety broth that coats the back of a spoon just like the classic. Crispy bacon, tender Yukon Gold potatoes, and plump chopped clams do all the heavy lifting on flavor, so you genuinely won't miss the dairy. A base of sautéed onion, celery, and garlic builds real depth before the clam juice and chicken broth go in, giving the soup that savory, oceanic backbone chowder is known for. The flour-thickened base keeps everything hearty and satisfying rather than thin or watery. Serve it up with oyster crackers and a sprinkle of fresh parsley for a bowl that looks and tastes completely restaurant-worthy — and makes four generous servings to keep everyone at the table happy.
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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
- 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)
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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