Boston Clam Chowder Milk Free Recipes

LOW CALORIE BOSTON CLAM CHOWDER

Steps:

• Set out a 3 quart saucepan.
• Add 1/2 cup clam liquid, onions, carrots, water, salt, pepper& thyme.
• Meanwhile cut the clams in half.
• When the veggies are tender put in the clams and gradually add milk.
• stirring all the while.
• Simmer 5 minutes.
• Garnish with chopped parsley.

NEW ENGLAND CLAM CHOWDER (DAIRY-FREE AND LOW-FAT)

Steps:

• In a large stockpot, heat the oil over medium heat. Add the onions and carrots and saute until softened.
• Gradually sift in the flour, stirring thoroughly and scraping bottom of pan.
• Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping.
• Stir in rice milk until mixture is smooth.
• Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes.
• Add diced potatoes, cover and simmer for an additional 30 minutes.
• Taste and adjust seasoning with salt and pepper.
• Serve with crushed Saltines.

DAIRY-FREE CHOWDER

Steps:

• Heat a large pot over medium heat. Add 1/4 cup oil, onion, celery, and bacon. Cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.
• Meanwhile, combine 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.
• Stir slurry into the chowder to thicken it. Season with salt and pepper. Serve hot.

YUMMY BOSTON CLAM CHOWDER

Steps:

• Cook first 5 ingredients with the juice from the clams.
• Cook gently until potatoes are tender.
• Add clams.
• Mix milk and flour.
• Stir into soup.
• Cook and stir until thickened.
• Add butter.

BOSTON CLAM CHOWDER (MILK FREE RECIPE)

Steps:

• Open can of clams and strain clam juice from can into a bowl. Set aside. Chop bacon into small even chunks. Heat a quart sized pot over medium heat. Add bacon and stir occasionally to keep from burning. Chop onion and celery into small pieces. When bacon is done (fairly crispy - not burnt - crispy bacon is essential, limp bacon will not give it a deep rich flavor that a crisp cooked piece of bacon will, and it will soften later in the soup) remove bacon bits from pot and add onion and celery to the pot. Stir often. Cook until the onion is carmelized, when it has a nice golden brown color. Chop potatoes into small 1/4 inch - 1/2 inch square pieces. Add to pot and stir for about 5 minutes. Add flour, stirring to make sure everything is evenly coated. Add boullion cubes and water (or stock) and reserved clam juice and reserved cooked bacon. Stir. Cover with lid and turn on medium high heat. Add Thyme. Bring to a simmer and reduce heat to about medium and cook until potatoes are soft, stirring from the bottom of pan. When potatoes are soft, reduce heat and add clams. Salt and pepper to taste. To add a bit of creaminess to this dish, add 1/4 cup of coconut milk (NOT cream of coconut)