An American classic, with a nutritional makeover! Our Creamy New England Clam Chowder is every bit as rich and filling as the traditional version, but without the use of any cream or bacon making this version lighter and healthier. Its flavours are delicate and yet contrasting, between the sweetness of the clams, onions and fennel and the creaminess of the almond milk used in place of cream.
Invite coastal New England epicurean flavours into your home with this warming one-pot chowder. Free of dairy and gluten, but filled with a nourishing comfort.
Creamy New England Clam Chowder (Dairy-free!)
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1 cup chopped fennel
- 1 rib of celery, chopped
- 2-3 cloves garlic, minced
- 2 large white potatoes, cubed (Note: white potatoes have delicate skins which can be left on. If you’re using other potatoes with thicker peels, you should peel them for this recipe)
- 1 cup dry white wine
- 2 1/2 cups unsweetened plain almond milk
- 2 5-ounce cans of baby clams, liquid reserved
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt (if necessary, add more to taste)
- 1/2 teaspoon freshly ground black pepper
- Optional – fresh parsley, chopped, for garnish
Heat the olive oil in a medium soup pot and sauté the onions, fennel, celery and garlic until translucent, about 5-6 minutes. Stir in the potatoes. Pour in the wine and the reserved clam juice from the cans. Stir well and add the almond milk, oregano, salt and pepper. Bring to a boil and then lower the heat to a low simmer. Cook covered until the potatoes are tender, about 15 minutes. Use a hand blender and blend until half of the potatoes chunks are blended, this makes the consistency creamier but leaves some texture to the soup. Add the canned clams and cook for another 5-10min. Season to taste and garnish with fresh parsley.