“This is a clam chowder that I have created that helps me keep within my food intolerances but fulfill my need for yummy clam chowder. No soy, gluten, dairy, or yeast. A little thinner base than most chowders and the base is brown not white, but the recipe is yummy as all get out. Based on recipe 52272.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 6 -7 pieces bacon, cut into small pieces
  • 2 (5 ounce) cans baby clams, with juice reserved
  • 6 -7 potatoes, cubed
  • 2 cups brown rice milk
  • 3 tablespoons potato starch (you can substitute Vance's DariFree to make the soup a little sweet)
  • 1 cup chicken stock (pick one without any of your food intolerances)
  • 1 teaspoon dried dill weed

Directions

  1. Add bacon to sauce pan and cook on medium low heat until crispy.
  2. Add clam juice from both cans.
  3. Add potatoes.
  4. Cook and cover until potatoes are fork tender, about 15-20 minutes.
  5. Stir occasionally so potatoes won't stick.
  6. Combine 1 cup of rice milk with potato starch or Vance's DariFree.
  7. Add rice milk, the rice milk mix, chicken stock, and dill weed.
  8. Stir together.
  9. Cook for about 30-45 minutes or until thickened.
  10. Add the clams in the last 5 minutes of cooking.
  11. Stir occasionally.

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