Dairy-Free Creamy Clam Chowder

Ingredients and Weight:

• 2 tbsp olive oil
• 1 medium onion, chopped (1 cup)
• 3 cloves garlic, minced
• 3 celery stalks, chopped (1 cup)
• 2 carrots, chopped (1 cup)
• 1 large russet potato, peeled and diced (2 cups)
• 1 (24-oz) can clam juice
• 2 (15-oz) cans cannellini beans, rinsed and drained
• 1 tbsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 (15-oz) can coconut milk
• 1 lb fresh clams, scrubbed and deveined

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, celery, and carrots and cook until softened, about 5 minutes.
3. Stir in potato, clam juice, beans, thyme, oregano, basil, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Stir in coconut milk and clams.
6. Cook until clams are fully cooked and have opened, about 10 minutes.
7. Discard any unopened clams.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 10g
• Carbohydrates: 35g
• Protein: 15g

Dish Characteristics:

• Creamy and savory
• Packed with vegetables and clams
• Dairy-free and gluten-free
• Perfect for a cold evening

User Comments:

• "This chowder is the best dairy-free version I've ever had!"
• "The coconut milk gives it such a rich flavor."
• "The vegetables and clams are so tender and delicious."
• "I love that it's both dairy-free and gluten-free."
• "This is now my go-to chowder recipe."

Special Precautions and Tips:

• If you can't find fresh clams, you can use canned clams. Be sure to rinse them well before using.
• You can add other vegetables to your chowder, such as corn, peas, or bell peppers.
• This chowder can be stored in the refrigerator for up to 3 days.