Dairy-Free Chowder
Description
This easy formula for dairy-free chowder adapts to any main ingredient you want, whether it's clams, fish, mixed seafood, or even corn.
Ingredients
•
1/2 cup vegetable oil, divided
•
1 small onion, diced
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2 stalks celery, chopped
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2 slices bacon, diced
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2 medium russet potatoes, peeled and diced, or more to taste
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1 (8 ounce) bottle clam juice
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2 1/2 cups minced clams, drained
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1/4 cup all-purpose flour
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2 cups almond milk
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salt and ground black pepper to taste
Directions
1
Heat 1/4 cup oil a large pot over medium heat. Add onion, celery, and bacon to hot oil; 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.
2
Meanwhile, combine remaining 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.
3
Stir slurry into clam chowder until thickened. Season with salt and pepper; serve hot.