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    You are in: Home / Dairy-free / New England Clam Chowder (Dairy-Free and Low-Fat) Recipe
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    New England Clam Chowder (Dairy-Free and Low-Fat)

    New England Clam Chowder (Dairy-Free and Low-Fat). Photo by Chef #1803211046

    1/1 Photo of New England Clam Chowder (Dairy-Free and Low-Fat)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Kree's Note:

    I'm posting this for my mother. We recently returned from a trip to Cape Cod, where we were both very disappointed about not being able to eat the cream-filled clam chowder as a result of our IBS. This recipe is from my favorite cookbook, Eating for IBS by Heather van Vorous, and is completely dairy-free and delicious!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large stockpot, heat the oil over medium heat. Add the onions and carrots and saute until softened.
    2. 2
      Gradually sift in the flour, stirring thoroughly and scraping bottom of pan.
    3. 3
      Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping.
    4. 4
      Stir in rice milk until mixture is smooth.
    5. 5
      Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes.
    6. 6
      Add diced potatoes, cover and simmer for an additional 30 minutes.
    7. 7
      Taste and adjust seasoning with salt and pepper.
    8. 8
      Serve with crushed Saltines.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on October 21, 2012

      55

      Amazing! I used almond milk though and clam stock along with the juice from one of the clams. When it was done cooking I added a little flour to thicken and let it sit for 20 min. I put it in sourdough bread bowels and loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2014

      55

      I had almost all the ingredients ready to go and realized I was out of clams. I substituted oysters and it was fabulous. I used small white potatoes so the time was increased to peel them all. Also I had brown rice flour on hand and used it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2010

      25

      This turned out okayish. I used plain rice milk. It was much thicker and mushier than I expected. The flavors were also okay, a little boring. It was good the night we made it but didn't hold too well at all for left overs. I probably wouldn't make this again but it definitely seems like a good starting point. Thanks for sharing it!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for New England Clam Chowder (Dairy-Free and Low-Fat)

    Serving Size: 1 (429 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 289.2
     
    Calories from Fat 47
    16%
    Total Fat 5.2 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 20.6 mg
    6%
    Sodium 913.1 mg
    38%
    Total Carbohydrate 43.7 g
    14%
    Dietary Fiber 4.1 g
    16%
    Sugars 8.0 g
    32%
    Protein 16.8 g
    33%

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