Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Dairy-Free New England Clam Chowder
15 minutes to assemble
25 minutes to cook
Total time: 40 minutes
25 minutes to cook
Total time: 40 minutes
5-2 cup servings
15 minutes to assemble
25 minutes to cook
Total time: 40 minutes
25 minutes to cook
Total time: 40 minutes
5-2 cup servings
Your guests will never know this creamy, flavor-filled chowder is made with Coconut Milk and not heavy cream! It’s wonderful any time of the year and SO easy to prepare.
Ingredients
- 4 oz diced salt pork (make sure it's has layers of meat and fat)*
- 1 cup chopped onion
- 1 cup sliced leeks
- 1 cup chopped celery
- 1 teaspoon dried thyme or 3 teaspoons fresh chopped
- 1 large bay leaf broken in half or 2 small bay leaves
- 1-13.5 oz can Coconut Milk (not lite)
- 2-8 oz bottles pure clam broth
- 3-6.5 oz cans chopped clams (not minced)
- 4 cups (about 2 lbs) red potatoes, skins washed, not peeled and cut into 1/2 inch dice
- 3 tablespoons all-purpose flour or gluten free thickener
- Optional: Chopped chives and Italian parsley
Directions
- Fry diced pork in a large soup pot over a medium-high heat, until crisp. Drain pan of all but 3 tablespoons fat. Add onion, leeks and celery. Sauté until they begin to wilt. Add thyme and bay leaf and cook, stirring, 1-2 minutes or until fragrant.
- Add Coconut Milk, clam broth, drained liquid from chopped clams (reserve chopped clams) and red potatoes. Bring to a boil and turn down to a simmer. Cook for about 15 minutes or until potatoes are just tender. Remove 3 cups of chowder to a blender. Slowly blend (to prevent hot liquid from burning anyone) with 3 tablespoons flour until smooth. Return to pot.
- Add reserved chopped clams to chowder and simmer for 5 minutes, stirring occasionally. Serve bowls of chowder garnished with chopped chives and parsley.
In This Recipe
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