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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!

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diigood October 21, 2012

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.

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gail October 08, 2014

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!

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Lizzy Love March 29, 2010

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.

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jmhaan February 14, 2007

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!!

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Hey Jude September 11, 2005
New England Clam Chowder (Dairy-Free and Low-Fat)