Creamy clam chowder can be made dairy-free when you use almond milk instead of milk in the broth. Turkey bacon is used instead of regular bacon to make this meal healthier too. The best part is that it is ready in about an hour, so you can make it on a weeknight and have leftovers for lunch!
- 2 tablespoons olive oil
- 6 slices turkey bacon, diced
- 1 cup sliced celery
- 1 cup chopped onion
- 1 clove garlic, minced
- 4 cups peeled and diced potatoes
- 1 cup vegetable broth
- 1 (8-ounce) bottle clam juice
- ½ teaspoon ground white pepper
- ¼ teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 (6.5-ounce) cans chopped or minced clams in juice, undrained
- 2 cups Almond Breeze® Unsweetened Original Almondmilk (or half-and-half)
- chopped fresh parsley
- chopped fresh chives
- oyster crackers or saltines (optional)
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
- Add olive oil to a large Dutch oven or heavy pot over medium heat and cook bacon until crisp, 5 to 7 minutes.
- Add celery, onion, and garlic to bacon and cook all until tender, 5 to 7 minutes.
- Mix potatoes, broth, clam juice, pepper, thyme, and bay leaf into celery mixture; bring to a boil, reduce to simmer uncovered, until potatoes are tender and soup has come together, about 25 minutes.
- Mix cornstarch with 2 tablespoons of water together in a small bowl until smooth.; add to soup and cook until slightly thickened, 1 to 2 minutes.
- Pour clams in juice into soup and continue to simmer until clams are heated through, about 2 minutes. Remove the bay leaf.
- Pour almond milk into soup and simmer until heated through, about 5 minutes.
- Top soup with fresh parsley and chives; serve with oyster crackers or saltines.