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    Home » Main Course » New England Clam Chowder

    Published: Jan 21, 2013 · Modified: Sep 11, 2019 by Lisa Johnson

    New England Clam Chowder

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    Boy is it COLD!!! We had a record High temperature of 50 degrees on Saturday, today it is 8 degrees with a wind chill of -28! That is almost an 80 degree change in temperature in 48 hours. Never a dull moment here in Iowa. Luckily today is National New England Clam Chowder Day..... just in time, right?

    A bowl of New England Clam Chowder

    Since dairy is a no no in our house, we have not had clam chowder in years! It was one of the first really cold days we had this season, and I was craving a good French Dip with New England Clam Chowder. I printed out several recipes, and picked the one that looked the most interesting. It comes from the Cliff House Restaurant in Ogunquit, Maine, and has been on their menu since 1872. Since I have never been to Maine, I have no idea what it would actually taste like, but this version is really good. I will definitely be making this again!

    How to make New England Clam Chowder (dairy-free):

    The Spice Blend:

    Mix together spice blend in a small bowl. Pour into a mortar and crush together. Set aside 1 teaspoon. Place the remaining spice blend in a resealable bag and store in the refrigerator.

    The Chowder:

    Saute bacon, oil, onion, garlic, and spice blend in a Dutch oven or heavy-bottomed soup kettle over low heat. Do not allow to brown.

    Saute Bacon Onions Spices in a large pot

    Drain clams and set aside, reserving the juice.

    Add the flour and clam juices into the pan, stir. Bring to a boil, then reduce heat.

    Next, add the coconut milk and simmer for 20 minutes.

    Clam Chowder simmering in a large Dutch oven

    Add the potatoes, clams, and white pepper. Heat to serving temperature. Do not allow to boil, this will toughen the clams.

    Serve immediately.

    A dairy-free New England Clam Chowder

    Notes:

    • Recipe adapted from The Cliff House in Ogunquit, Maine
    • I used Thai Kitchen coconut milk (red can).   A Taste of Thai coconut milk (yellow can) has a stronger coconut flavor.
    • The reason for the two different types, is because it is replacing half and half, which is half cream and half milk.  If you would like a thicker soup, use all whole-fat coconut milk.
    • Make sure you shake the cans before you open them, they separate.

    More delicious soup recipes:

    Whole30 Clam Chowder - more veggies, no flour, still dairy-free

    Roasted Cauliflower and Garlic Soup

    Roasted Red Pepper Soup with Grilled Shrimp

    Instant Pot Butternut Squash and Apple Soup

    Southwest Crab Chowder

    Enjoy!!

    New England Clam Chowder (dairy-free)

    This dairy-free version of New England Clam Chowder is thick, creamy and delicious just like the original! It is perfect for those cold, wintry nights.
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    Course: Soup
    Cuisine: American
    Keyword: clam, chowder, potato, recipe creamy, dairy, free
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 Servings
    Calories: 244kcal
    Author: Lisa Johnson

    Ingredients

    Spice Blend

    • 4 teaspoons dried oregano
    • 4 teaspoons dried parsley
    • 2 teaspoons dried marjoram
    • 2 teaspoons dried dill weed
    • 4 teaspoons dried thyme
    • 4 teaspoons dried basil
    • 1 teaspoon dried sage
    • 4 teaspoons dried rosemary
    • 2 teaspoons dried tarragon
    • 1 Tablespoon all-purpose flour

    For Chowder

    • 1 slice hickory-smoked bacon minced
    • ½ teaspoon olive oil
    • 1 cup onion minced
    • 1 clove garlic minced
    • 1 teaspoon spice blend
    • 6 ½ ounce can clams
    • 1 cup bottled clam juice
    • ¾ cups whole-fat coconut milk the kind in a can
    • ¾ cups coconut milk
    • ¼ teaspoon white pepper
    • 2 medium yukon gold potatoes boiled, peeled, diced
    Prevent your screen from going dark

    Instructions

    • Mix together spice blend in a small bowl. Pour into a mortar and crush together. Set aside 1 teaspoon. Place the remaining spice blend in a resealable bag and store in the refrigerator.
    • Saute bacon, oil, onion, garlic, and spice blend in a Dutch oven or heavy-bottomed soup kettle over low heat. Do not allow to brown.
    • Drain clams and set aside, reserving the juice. I used these.....
    • Add the flour and clam juices into the pan, stir. Bring to a boil, then reduce heat.
    • Add the coconut milk and simmer for 20 minutes.
    • Add the potatoes, clams, and white pepper. Heat to serving temperature. Do not allow to boil, this will toughen the clams.
    • Serve immediately.

    Notes

    • Recipe adapted from The Cliff House in Ogunquit, Maine
    • I used Thai Kitchen coconut milk (red can). A Taste of Thai coconut milk (yellow can) has a stronger coconut flavor.
    • The reason for the two different types, is because it is replacing half and half, which is half cream and half milk. If you would like a thicker soup, use all whole-fat coconut milk.
    • Make sure you shake the cans before you open them, they separate.

    Nutrition

    Calories: 244kcal | Carbohydrates: 20g | Protein: 9g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 12mg | Sodium: 327mg | Potassium: 536mg | Fiber: 4g | Sugar: 3g | Vitamin A: 243IU | Vitamin C: 12mg | Calcium: 123mg | Iron: 7mg

     

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    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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