Tried this out last night. My husband loves clam chowder,
but since we don’t usually do dairy I’ve never ventured to try out any recipes
for it. I got inspired to look for a good dairy free recipe last week when I
accidentally discovered a tomato clam soup.
Unfortunately, I’m the only one who ended up liking this
particular recipe when it was all done. So I’ll be eating it myself for the
next couple of days. I should have trusted my instinct when I thought I should
only make half. Oh well. I think it tastes great!
Ingredients
- 2
tbs coconut oil
- 1
large onion, diced
- 2
large carrots, peeled and diced
- ½
cup quinoa flour
- 2
cups veggie broth
- 3
cups plain almond milk
- 16
oz frozen clams, defrosted and chopped
- 2
tbs dried parsley
- 1
tsp salt
- ½
tsp crushed thyme
- 2
bay leafs
- 1
tsp ground black pepper
- 4
cups baking potatoes, peeled and diced into ½ inch cubes
- salt
and pepper, for serving
Recipe
- Heat oil in large stock pot.
- Sautee the onions and carrots for 2-3 minutes or until onions are translucent.
- Add flour and mix until veggies are evenly coated in the flour.
- Add broth and stir well.
- Add milk and stir until smooth.
- Bring mixture to a boil and add the remaining ingredients.
- Bring to a boil again, then lower heat to medium/low and allow to cook for 30 minutes, or until potatoes are soft.
- Serve, adding salt and pepper to taste.
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