Red Meat Allergy Friendly Dairy Free New England Clam Chowder

Total time55 min

Prep time20 min

Cook time35 min

Red Meat Allergy Friendly Dairy Free New England Clam Chowder

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Ingredients

4 servings

4 strips bacon, cut into ½-inch pieces
Oscar Mayer Original Turkey Bacon 12 oz Applegate Naturals Hickory Smoked Uncured Turkey Bacon Godshall's Original Turkey Bacon 12 oz Simple Truth™ Uncured Hardwood Smoked Turkey Bacon Kroger® Turkey Bacon
See all
Chef's tip
Cook 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)

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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