There is nothing better than a hearty soup to warm the soul. This easy Clam Chowder is easily transformed into a dairy and gluten free clam chowder, if you want, by using coconut cream and the starch of your choice for thickening.
Chunky potatoes, parsley and bacon bits bring this dairy free clam chowder up a notch.
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This clam chowder with a dairy free clam chowder option is best made on a cold winter's day or when you just want to eat something that soothes the soul.
This recipe was inspired by my Whole30 journey and how my craving to convert non compliant recipes to compatible Whole30 recipes.
If you are looking for other soup ideas, check out my Leftover Turkey Soup or my Beef Stew Recipe.
Ingredients
These are most of the ingredients used to make this recipe for clam chowder. To make this dairy and gluten free swap out the ingredients for compatible ingredients.
- Butter (use ghee for Whole30)
- White onions
- Celery
- Garlic
- White wine (use apple cider vinegar or lemon juice for Whole30)
- Flour (use potato starch for Whole30)
- Full fat cream (coconut cream for Whole30)
- Vegetable stock
- Baby clams (canned)
- Smoked oysters (1 package) (optional)
- Potatoes
- Bay leaf
- Fresh thyme
- Fresh parsley
- Salt and pepper to taste
- Bacon bits or pancetta (optional)
See recipe card for quantities.
Instructions
In a medium saucepan, sauté garlic, celery and onion in butter/ghee. Add the thyme and stir.
Once the onion is translucent add the wine/apple cider vinegar. Deglaze pan and add the clams and oysters.
Add the the vegetable stock and bring to a boil. If you find the soup is to salty, add 1 cup of water. Take the cream or the coconut cream and divide it in two. Add flour/starch to one half to make a slurry.
Add the the cream to the saucepan and then add the slurry to the sauce pan stirring to incorporate. Bring to boil, simmer.
Add cubed potatoes and bay leaf. Simmer for 20 minutes. Pour into soup bowls and garnish with fresh parsley and bacon (optional).
Top Tip
Hint: Divide the cream into two, use half of the cream to make a slurry with flour or starch.
If you are using coconut cream as a non dairy substitute, use full fat coconut cream not coconut milk. Coconut milk has a different consistency and will separate when the soup simmers.
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Substitutions and Variations
Here are some interesting substitutions and variations. In addition to these variations, you can also consider making this recipes spicy by adding chili peppers, Jalapeno peppers or sweet peppers.
- Flour - instead of using traditional flour as a thickener, use potato starch , arrowroot starch or your preferred starch.
- Bacon - Bacon makes everything better right? But, if you don't like bacon remove it or replace it with sundried tomatoes, prosciutto, olives, etc.
- Potatoes - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
- Onions - instead of using white onions, use green onions
- Clams - substitute the clams for cod, shrimp or other fish to make this a fish chowder.
If there's some other ingredient that you think will go well with the recipe add it!
Reflection: Cooking is like science, you need to experiment with different combinations to come up with the perfect result (for you). But, don't worry if it's not perfect. Pat yourself on the back for trying, you deserve it! Just try and figure out what you did wrong and do it different next time.
Equipment
Equipment can have a big impact on how a recipe turns out. Use a medium sized saucepan for this clam chowder recipe.
Use a wooden spatula to stir the soup, rather than metal. Particularly if you are using a non-stick cookware. Using a metal spoon will scratch the coating, which will ruin the nonstick pan. The worst part is that the coating will end up in your food.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
Leftovers of this clam chowder can be stored in a microwave safe container and stored in the fridge for 4 to 5 days.
These ingredients don't stand up well to freezing.
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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Recipe Details
Clam Chowder Recipe
Ingredients
- 1 tablespoon of butter use ghee for Whole30
- ½ cup of chopped white onions
- 1 stalk of celery chopped
- 1 clove of garlic chopped
- 1 tablespoon of white wine use apple cider vinegar or lemon juice for Whole30
- 3 tablespoons all purpose flour use potato starch for Whole30
- 1 cup of full fat cream use 1 - 400 ml can of coconut cream for Whole30
- 2 cups of vegetable stock or more
- 284 grams of baby clams 2 small cans
- 100 grams of smoked oysters 1 package (optional)
- 4 small potatoes chopped
- 1 bay leaf
- 1 sprig of fresh thyme
- Fresh parsley
- salt and pepper to taste
- bacon bits optional
Instructions
- In a medium saucepan, sauté garlic, celery and onion in butter/ghee. Add the thyme and stir.
- Once the onion is translucent add the wine/apple cider vinegar
- Deglaze pan and add the clams and oysters.
- add the the vegetable stock and bring to a boil.
- If you find the soup is to salty, add 1 cup of water.
- Take the cream or the coconut cream and divide it in two. Add flour/starch to one half to make a slurry.
- Add the the cream to the saucepan and then add the slurry to the sauce pan stirring to incorporate. Bring to boil, simmer.
- Add cubed potatoes and bay leaf. Simmer for 20 minutes.
- Pour into soup bowls and garnish with fresh parsley and bacon (optional).
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