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?
I actually made this soup a couple of months ago. I have learned a lot about lighting since I first started this blog, and it shows in these photos. I also have a new Dutch oven that matches my kitchen 🙂 No, I did not only buy it for the color, it is also much larger. The red one is from Target and is starting to rust, so I bought a Le Creuset on ebay (half price Turkey Day special) and I am hoping to not have the same problem.
Okay, now for the soup. 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!
New England Clam Chowder (dairy-free)
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Meal type | Main Course |
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)
- 1/2 teaspoon olive oil
- 1 cup onion (minced)
- 1 clove fresh garlic (minced)
- 1 teaspoon spice blend
- 1 6 1/2 ounce can clams
- 1 cup bottled clam juice
- 3/4 cups whole-fat coconut milk
- 3/4 cups lite coconut milk
- 1/4 teaspoon white pepper
- 2 Medium yukon gold potatoes (boiled, peeled, diced)
Directions
 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. | |
Note
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.
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