Print

California Clam Chowder (Dairy Free)

Print Recipe

Ingredients

Scale

4 tablespoons Ghee

1 small Cauliflower, in florets (3 cups or so)

1 onion, chopped

3 cups Clam Broth

15 ounces Full Fat Coconut Milk

1 Carrot, chopped

2 stalks Celery, chopped

2 white Potatoes, cubed

2 teaspoons Salt

1 teaspoon Pepper

1 Lemon, juiced

1 pinch red pepper flakes

1/2 cup parsley

26 ounces Clams, broth reserved

Instructions

  • Add two tablespoons ghee, cauliflower, ½ of the onion, and the clam broth to a Dutch oven. Simmer until cauliflower is tender.
  • Place the ingredients and coconut milk into a high-speed blender and blend until smooth.
  • Add remaining two tablespoons ghee, carrot, celery, and potatoes into your Dutch oven and sauté for 2-3 minutes.
  • Add the ingredients in the blender to the Dutch oven. Also add the clam broth from the clam cans (reserving clams), the salt, pepper, red pepper flakes, and ¼ cup parsley.
  • Simmer on low for 10-12 minutes or until veggies are tender.
  • Finish with clams, lemon juice and remaining parsley.
  • Serve and enjoy!

Find it online: https://mylifeasrobinswife.com/california-clam-chowder-dairy-free/

Follow

Get every new post delivered to your Inbox

Join other followers