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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)

    Average Rating:

    4 Total Reviews

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    • on October 21, 2012

      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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    • on March 29, 2010

      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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    • on February 14, 2007

      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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    • on September 11, 2005

      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's nice to have such a sensible chowder recipe!!

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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
    Total Fat 5.2 g
    Saturated Fat 0.7 g
    Cholesterol 20.6 mg
    Sodium 913.1 mg
    Total Carbohydrate 43.7 g
    Dietary Fiber 4.1 g
    Sugars 8.0 g
    Protein 16.8 g


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