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

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!

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• 1 large onion , diced
• 2 large carrots , scraped and diced
• ½ cup flour
• 2 cups clam broth
• 3 cups plain soymilk or 3 cups rice milk
• 2 (6 ½ ounce) canschopped clams or 2 (6 ½ ounce) cans minced clams
• ½ teaspoon white pepper
• 1 tablespoon dried parsley
• ¾ teaspoon salt
• ½ teaspoon crushed thyme
• 1 bay leaf
• ¼ teaspoon ground black pepper
• 4 cups baking potatoes , peeled and diced into 1 inch cubes
• salt and pepper , for serving
• fat-free saltine crackers , for serving

Directions:

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

Reviews

[Lizzy Love]

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!

[Chef #381538]

The flavors were just perfect! I like my potatoes really well-done, so I cooked continued to slow cook the potatoes until they were very soft. I also used Lactaid milk instead of soy/rice and it turned our very well. I also used more black pepper because my husband likes his dishes a little spicy.

[Hey Jude]

I made this for my Mom, who is lactose intolerant but loves clam chowder. It was wonderful and we all enjoyed it. I used 2 cups of soy milk and 1 cup of Lactaid (my daughter had depleted the soy milk!). Also, I minced the onion and grated the carrot as we like tiny veggies in our clam chowder. This had the perfect amount and type of spices in it for us and we loved it. Thanks Kree for posting this...it's nice to have such a sensible chowder recipe!!