Dairy Free New England Clam Chowder Full Recipe ⬇️⬇️⬇️
Ingredients
Clams & Stock:
• 2 lbs littleneck or cherrystone clams, scrubbed
- Seafood stock (or water): 1 cup
• Rice vinegar: 1 tablespoon
• Fresh lemon juice: 2 tablespoons
Vegetables & Aromatics:
• 3 tbsp olive oil
• 1 medium onion, finely diced
• 2 celery stalks, finely diced
• 1 large carrot, finely diced
• 2 garlic cloves, minced
• 2 tsp fresh thyme leaves
• 1–2 bay leaves
Potatoes & Creaminess:
• 2 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes
• 1 cup unsweetened oat cream (or light coconut cream, not full-fat)
• 2 tbsp cornstarch or arrowroot mixed with 2 tbsp cold water (slurry for thickening)
Finishing & Flavor:
• ½ tsp smoked paprika (optional, adds subtle depth)
• Sea salt + freshly cracked black pepper, to taste
• 2 tbsp fresh parsley, chopped
• Lemon zest (from ½ lemon)
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Method
1. Steam the clams:
• In a large pot, combine clams, wine, and water. Cover and cook over medium heat until clams open (5–8 min).
• Remove clams; reserve the liquid through a fine-mesh sieve or cheesecloth.
• Remove clams from shells and chop roughly. Set aside.
2. Build the base:
• In a heavy-bottomed pot, heat oil over medium.
• Sauté onions, celery, carrot, and garlic until soft and fragrant (~5–6 min).
• Add thyme and bay leaves; stir for 1 minute.
3. Cook potatoes:
• Add diced potatoes and about 3 cups of the reserved clam liquid (or seafood stock).
• Bring to a gentle simmer and cook until potatoes are tender (~15 min).
4. Creamy, silky texture:
• Stir in oat cream.
• Slowly whisk in cornstarch slurry to thicken slightly. You want it velvety, not gloppy.
5. Add clams and finish:
• Fold in chopped clams.
• Add smoked paprika, salt, pepper, parsley, and lemon zest.
• Simmer gently 2–3 minutes to meld flavors (do not boil; clams will toughen).
6. Serve:
• Ladle into bowls and finish with a drizzle of high-quality olive oil or a tiny pat of vegan butter for extra shine.
• Garnish with extra parsley and a twist of fresh lemon juice if desired.
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🔥 Chef Secrets for Michelin-Level Flavor
• Clam liquid reduction: Simmer your clam cooking liquid down slightly before adding to chowder to intensify umami.
• Layered aromatics: Roast the celery and carrot lightly in oil before adding onions for a slightly caramelized depth.
• Textural contrast: Keep some potatoes just slightly firm, and don’t over-chop clams.
• Fresh finishing: Lemon zest + fresh herbs at the very end brightens the richness beautifully.