This yummy clam chowder is easy to make and completely dairy free! It is also gluten free, Whole30 approved, paleo, and can be made low carb and keto! This chowder is so creamy and delicious you would never know it doesn't contain heavy cream!
Prep Time: 10 minutesmins
Cook Time: 25 minutesmins
Total Time: 35 minutesmins
Servings: 4-6 servings
Ingredients
6strips thick cut applewood bacon,chopped
1 1/2cups(218g) raw cashews, soaked for at least 4 hours and drained
2cups(470mL) clam broth (also called clam juice), divided
1 1/2lb(680g) Yukon Gold potatoes (about 4 small potatoes), peeled and diced into 1/4" pieces (for low carb/keto option, see note in text above)
Cook bacon. In a large dutch oven or heavy-bottomed pot, cook bacon over medium heat until well browned (about 5-10 minutes). Remove the bacon to a paper towel-lined plate and pour off all but 1 Tbsp of the bacon fat.
Make cashew cream. While bacon is cooking, rinse the cashews with fresh water, drain off the water, then blend them on high with 1 cup (235mL) of the clam broth in a high-powered blender (about 1-2 minutes). Set aside.
Sauté potatoes and veggies. With heat over medium-low, add potatoes, onions, and celery to the bacon fat and sauté for 10-15 minutes or until the potatoes are tender, stirring occasionally. Reduce cook time here for low carb substitutions (see notes in text above).
Sauté garlic. Add oil, allow to heat up, then add garlic. Stir and sauté for another 2 minutes.
Add remaining ingredients. Add cashew cream, remaining clam broth, clams and their juices, thyme, bay leaf, salt, pepper, cayenne, and half of the parsley. Stir well and bring to a simmer over medium-low heat.
Allow to rest. After it comes to a simmer, stir it well, making sure to scrape the bottom, and then turn off the heat and place the lid on the pot. Allow to rest for 30 minutes to allow flavors to meld. However, if you are in a rush, feel free to serve it right away as it is fully cooked at this point.
Season to taste and garnish. Season to taste with salt and pepper, then garnish with bacon and remaining parsley.
Notes
*Can sub grass-fed butter or ghee if you can tolerate them and aren't strict dairy free.I recommend using Yukon Gold potatoes because they are a medium starch potato, meaning they are somewhere between the high starch varieties (like Russet and Idaho) and the waxy varieties (like New Potatoes and Red Potatoes). A medium starch potato is best in this recipe because it will hold its shape enough to be discernible in the final product, but it will also disintegrate enough during the cooking process to add to the creaminess and thickness of the soup. If you can't find Yukon Gold potatoes, then a good substitute would be Red Gold or Kennebec.Applewood smoked bacon is recommended here because of its sweet, mellow flavor. Cherry or pecan are also good options. I would avoid using a hickory smoked bacon because its strong flavor will be too overpowering in this recipe. I like this brand (not affiliated).This recipe calls for canned clams because those are more readily available to most people, BUT you can also make this recipe with fresh clams or frozen clams! If using fresh clams, just scrub them well, steam them, and then chop them up. Make sure to save the broth to add in at the end! Otherwise your soup will be too thick. If using frozen clams, just defrost safely in the refrigerator overnight, then chop and add to the recipe just as you would the canned clams. You will need to add extra clam broth to the recipe at the end. Probably around 16oz extra or enough to get a smooth consistency that is not overly thick. A food processor can also be used to make the cashew cream but it will take much longer to get it to a smooth consistency (about 5-7 minutes total).If the chowder looks too thick for your taste, just add more clam broth, some chicken broth, or even dilute with a bit of water. Please note that if you dilute with water you will likely need a bit more seasoning at the end.This clam chowder is actually better the next day, so feel free to make ahead of time and reheat when you're ready to eat!