This is what it looked like in my town the other day:

So I made clam chowder.

It was only logical.

And forget everything you’ve ever heard about clam chowder being made with heavy cream and butter.

Because that recipe is so ten years ago.

We all know that the trendy thing to have now is food allergies. So the following recipe will be ‘THE’ way to chowder your clams.

Here is what you’ll need:

One package of this, cut into little pieces, cooked and set aside (Um, yes. The entire package.):

 Silk Almond Original Unsweetened (the unsweetened part is very important):

You’ll also need:

  • Three 6.5 oz cans of clams, drained.

(I used Snow’s, which is free of major allergens. You can also find clams at your local Costco that are free of allergens as well.)

And then go ahead and peel, slice and cube:

  • 8 – 10 medium potatoes

Next, dice into tiny, little pieces:

  • 1-2 ribs of celery
  • 3 green onions

Set your peeled, cubed potatoes, celery and onions in a 4-5 quart stockpot. Add enough water to *just* cover the potatoes.

To the potatoes and water add:

  • 1 clove (or two!) of garlic
  • 2 tsp salt
  • 1 tsp poultry seasoning (trust me here)
  • 1 tsp crushed, dried basil
  • Any other seasonings you want to throw in. Seriously. That’s how I make mine.

Bring the pot to a boil.

Once your potatoes are fork tender to your desired doneness, turn the heat to medium low. Add your cooked bacon and drained clams to the pot.

Whisk up your 1/2 cup flour with just enough water (almost 1 cup) to make a thick but almost runny base for thickening.

Using a strainer that looks something like this:

… pour your water/flour mixture through the strainer into the simmering pot, stirring constantly. (If you don’t have a strainer that sits over the pot on its own, you may want to add another set of hands to the process. Trust me on this. You will.)

Keep the pot simmering while stirring constantly. As mixture thickens, slowly add Unsweetened Original Silk Almond until the liquid comes to within a few inches of the top of the pot.

  • If you are allergic to almonds, other unsweetened original milk alternatives work as well. I have used hazelnut milk, and it was fantastic.  Just be sure your milk substitute is unsweetened and without any flavorings (vanilla, etc.).

If your chowder is being stubborn about thickening, dilute another 1/4 cup of flour in water and add it slowly to the pot, as before.

And here is our final product (ONCE AGAIN, photographed with my cell phone as it was 7:30 at night. Let’s just say the day involved a certain number of teenagers with sports practice, groceries and a sick sixteen year old man child.):

And one more time, the rundown on the ingredients, just so you don’t miss a thing:

  • 1 package bacon, chopped, cooked up and drained
  • Silk Original Unsweetened Almond milk
  • 8-10 medium potatoes, peeled, cubed
  • 1-2 celery ribs, chopped up in tiny pieces
  • 3 green onions, chopped
  • Three 6.5 oz cans clams, drained
  • 1/2 cup gluten free flour
  • 1 clove (or two!) of garlic
  • 2 tsp salt
  • 1 tsp poultry seasoning
  • 1 tsp crushed, dried basil
  • Any other seasonings you have a hankering about throwing in. Really.

If desired, serve with a dollop of Earth Balance and salt & pepper to taste.

Happy Chilly Days!