Lactose Free Clam Chowder Recipes

Steps:

• Heat a large pot over medium heat. Add 1/4 cup oil, onion, celery, and bacon. Cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.
• Meanwhile, combine 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.
• Stir slurry into the chowder to thicken it. Season with salt and pepper. Serve hot.

Steps:

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

Steps:

• In a large pot, sauté the bacon slices on Med/High heat until cooked through, remove them from the pan. Add the diced onions and add a pinch of salt and cook them for about 3-5 minutes and are almost cooked through.
• Add the potatoes and the flour and stir well. Cook the potatoes for about 8-10 minutes and start to soften. Add the canned clams, the milk, and the cornstarch. Stir well. Season the soup with some salt, pepper, and about a tsp parsley. You may now crumble the bacon and return them back to the pot, they add some great flavor but it can be optional.
• Turn the stove down to Medium heat and continue to cook the soup uncovered for about 15 minutes and the potatoes are cooked through.
• Serve with a dollop of butter and a sprinkle of paprika.

Steps:

• Drain the canned potatoes.
• In a large soup pot on medium low heat margarine, add diced shallots and cook until the shallots are almost clear.
• Add flour to butter and mix briskly. Allow mixture to thicken.
• Add 2 cups soy milk a little at a time.
• Allow soy milk mixture to thicken.
• Add clams, juice, potatoes, bottled clam juice and 1/2 cup soy milk to the mixture.
• On medium heat bring chowder to a boil.
• Turn the temperature to low and allow chowder to simmer for 15 minutes stirring frequently.

Steps:

• In small saucepan, mix vegetables with clam juice and boil until veggies are tender.
• Meanwhile, melt butter in larger pan, then add flour slowly and whisk until smooth.
• Add salt and pepper.
• Cook for about 4 minutes over low heat. Slowly whisk in milk. Heat to simmer, uncovered., stirring often.
• Add cod and cook for 5 minutes.
• Next, add veggies and clams and cook for about 15 minutes or until chowder is thickened a bit, stirring often. Add more salt and pepper if necessary.
• Enjoy!