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.