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.
Recipe by Moore Ways to Wellness at https://moorewaystowellness.com/dairy-free-new-england-clam-chowder-soup/