Name: New England Clam Chowder (dairy-free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 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; 1 slice hickory-smoked bacon (minced); 1/2 teaspoon olive oil; 1 cup onion (minced); 1 clove garlic (minced); 1 teaspoon spice blend; 6 1/2 ounce can clams; 1 cup bottled clam juice; 3/4 cups whole-fat coconut milk (the kind in a can); 3/4 cups coconut milk; 1/4 teaspoon white pepper; 2 medium yukon gold potatoes (boiled, peeled, diced)

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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?

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.

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.

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.

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!!