Dairy Free New England Clam Chowder Soup

Warm up on a chilly night with this rich, creamy and hearty Dairy Free New England Clam Chowder. It takes 30 minutes to make and it’s easy to prepare too!

I don’t know about you, but I LOVE a creamy bowl of New England Clam Chowder! I’ve always followed my mom’s clam chowder recipe but decided to change it up a bit with this dairy free version. Although neither my husband nor I follow a dairy free diet, it’s been several years since we’ve purchased regular milk. Silk Cashew Milk has been a staple in our household for the past two years and makes a great substitute for cream or milk in recipes. I can vouch that not only is this excellent made with dairy free milk, I promise you won’t even notice the difference. The texture is the real deal and the taste is just as good! 

So what’s in this chowder?

This New England style clam chowder is loaded with tender clams, silky potatoes and a touch of creaminess from the cashew milk. You won’t need to buy anything fancy to make this soup, just basic kitchen staples that are inexpensive. You’ll need canned clams, clam juice, butter(dairy free or regular), all purpose flour, onion, celery, potatoes, a bay leaf, dried thyme, salt, pepper, and unsweetened cashew milk. If you don’t like cashew, you can use any unsweetened non-dairy variety.

Some recipes call for fresh clams but I actually prefer to use canned clams for several different reasons. First, it can be hard to find fresh clams in the off season, canned are more convenient to use and way more budget friendly on the wallet.

This soup comes together quickly and reheats beautifully. The flavors are even more delicious the next day. It’s comforting, filling, and perfect for a light weeknight meal. Now ladle it into your favorite soup bowls, top with fresh parsley and a side of your favorite crackers or crispy bread. Are you ready to give this a try? Enjoy!

Dairy Free New England Clam Chowder, soup, comfort food, recipe

5.0 from 2 reviews
Dairy Free New England Clam Chowder Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4 large bowls
  • 2 TBS dairy free butter( I used Earth Balance; can also sub with regular butter)
  • 2 medium russet potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 2 stalks of celery, diced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 TBS all purpose gluten free flour(I used Jessica's Gluten Free All Purpose Flour)
  • 2 medium russet potatoes, peeled and diced
  • 10 oz can whole clams(reserve juice)
  • 1 cup clam juice
  • 3 cups Silk unsweetened cashew milk
  • salt and pepper to taste
  • To thicken the soup:
  • 1.5 TBS arrowroot flour plus 2 TBS water
  • fresh parsley for garnish
  1. Heat a large stockpot over medium high heat.
  2. Melt butter in the stockpot.
  3. Add onion and celery and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  4. Stir in thyme until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. Gradually whisk in milk, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
  7. Stir in potatoes.
  8. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
  9. Remove the bay leaf.
  10. Stir in clams until heated through, about 1-2 minutes; season with salt and pepper, to taste.
  11. In a small bowl, combine arrowroot flour and 2 TBS water.
  12. Slowly add to thicken soup until desired consistency is reached.
  13. Top with fresh chopped parsley and your favorite soup crackers.
  14. Enjoy.

If you make this Dairy Free New England Clam Chowder, I’d love to get your feedback. You can leave a comment below and let me know what you think. You can also follow me on Instagram and share your creation with me. Just tag me @moorewaystowellnessrecipes so I don’t miss it.

For more soup inspired recipes, try these:

Kabocha Squash Soup

Pappa al Pomodoro Soup

Turkey Noodle Soup

Have you ever tried making your own New England clam chowder? What is your favorite soup to make during the long winter months? Please share – I would love to hear from you!

4 Responses to Dairy Free New England Clam Chowder Soup

  1. LOVE that you used cashew milk (Silk is a staple here too) to revamp this classic chowder recipe! So awesome. Clam chowder always makes me think of Martha’s Vineyard (a place that is near and dear to me). Keep up the awesome recipe posts and stay warm! Hope you’re feeling well on this Wednesday XO

    • Thank you Liz!The Silk brand cashew milk is the best! I love Martha’s Vineyard! My sister in law used to live there- it’s such a beautiful place to visit! Stay warm where you are too! xo

  2. That is my favorite non-dairy milk too. I SERIOUSLY love this recipe and really need to make this. It fits perfectly with my diet & is a great winter soup. Awesome recipe, Wendy!

Wendy Moore
(610) 573-8494

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