Dairy-Free Clam Chowder (gluten-free, Paleo)

Gluten-free clam chowder in a white bowl topped with bacon.

5 from 2 votes

Dairy-Free Clam Chowder (gluten-free, Paleo)

This Dairy-Free Clam Chowder is easy, cozy comfort food. It's thick, creamy and full of potatoes, bacon, seasonings and clams. Plus it's also gluten-free, Paleo and Whole30 friendly.

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Soup

Cuisine: American

Servings: servings

Calories: 410kcal

Author: Don Baiocchi

Ingredients

4 slices bacon
olive oil or avocado oil, if necessary
1 medium yellow onion
2 stalks celery
2 cloves garlic
½ teaspoon fine sea salt, divided plus more if necessary
1 cup chicken broth
1 cup (8 oz.) clam juice
1 cup unsweetened plain almond milk
1 cup full-fat unsweetened coconut milk (water and cream do not have to be well blended)
1 teaspoon hot sauce such as Frank's Original
1 bay leaf
1 teaspoon dried thyme
½ teaspoon black pepper
1½ pounds yellow potatoes
3 (6.5 oz.) cans chopped clams drained, juices reserved
2 tablespoons chopped fresh parsley

Instructions

Cook the bacon in the Dutch oven or soup pot over medium heat until just crisp. Drain on a paper towel-lined plate. Roughly chop or crumble the bacon.
You should have about 2 tablespoons of fat left in the pan. If not, add a bit of olive oil or avocado oil. If you have more than 2 tablespoons, pour the fat out into a small bowl and add 2 tablespoons of it back into the pot.
While the bacon is cooking, peel and dice the onion, dice the celery and peel and mince the garlic cloves.
Add the onion, celery and garlic, plus ¼ teaspoon fine sea salt to the pot. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
While the vegetables are cooking, peel the potatoes, then chop into approx. ½" chunks.
Add the broth and scrape up any brown bits on the bottom of the pan. This will not only add flavor to the soup but it will make cleaning the pot later much easier.
Stir in the clam juice, almond milk, coconut milk, hot sauce, bay leaf, dried thyme, black pepper and reserved clam juice. Turn the heat up to high to bring the soup to a boil, then reduce the heat to medium so it simmers for about 15-20 minutes, until reduced and slightly thickened.
While the soup is simmering, peel the potatoes and cut into approx. ½" chunks. When the soup has simmered for 15-20 minutes, add the potatoes and simmer for another 10-12 minutes, or until the potatoes are soft and can be pierced with a knife or fork.
Turn off the heat. Remove and discard the bay leaf.
If using a stick blender, blend the soup just until some of it is smooth but it still has a chunky texture.
If using a regular blender, carefully ladle about half the soup into the blender jar. Cover with the lid, remove the lid's insert and hold a towel over the hole (this will help let the steam escape so the hot soup won't explode everywhere). Blend until smooth, then pour back into the pot.
Turn the heat back on to medium. Stir in the drained clams and simmer for about 5 minutes. Taste and adjust seasonings. Serve topped with the bacon and parsley.

Notes

Substitutions

You can omit the bacon and cook the vegetables in two tablespoons of olive oil or avocado oil.

No fresh garlic? Add 1/2 teaspoon of garlic powder to the vegetables.

I've also made this without peeling the potatoes and it turned out very well.

You can buy canned whole clams if you can't find canned chopped clams. Drain the whole clams, reserving the juice, and roughly chop the clams.

If you don't have fresh parsley, you can garnish the soup with thinly sliced chives.

Make ahead

The soup will store well in the fridge for up to 3 days. Reheat in a pot over medium heat.

Freezer instructions

Store the soup in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge. Reheat in a pot over medium heat.

Nutrition