with fall upon us I was in the mood for clam chowder.   However loving my favorite foods without the dairy has been hard.    gluten free is easy I am quite use to it but dairy free 100% has been harder.   before I didn’t have to worry about it as I could have have dairy here and there but now it is quite pertinent that I stay dairy free.

Because we don’t have potatoes in the house I found it a little challenging and basically experimented with it.   but the results although it don’t look the same tastes magnificent.  I made a small batch just because I didn’t want to screw up a large batch

In a saute pan add the following ingredients:   3 oz real bacon bits or 6 strips bacon. (cook the bacon and crumble if using strips)  Add to that 1/4 cup of leeks, 1/4 cups of carrots, 1/4 cup celery and 1 large shallot.   Once saute’d transfer to a simmering pot or crock pot.

Add to the pot 1 can of coconut milk, 1 cup water (with 3 tbps of cornstarch mixed in), 2 cans chopped clams including juice, 1 large or two small squares of organic chicken boullion (making sure it is free of allergens)  salt, pepper to taste.

I used a red lava sea salt,  celery salt and a dash of pepper.

I let simmer on the stove for about an hour to let the flavor marry and have a good time in the pan and the result was deliciousness at its best.   Cured my craving for a clam chowder.   For more richness you can add in some earth balance butter when sauteing the veggies.

Enjoy!!!!

definitely not the best photo but look at all the little goodies in here and the flavors all just soaked together. My mouth is watering just looking at it.