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Dairy-Free New England Clam Chowder

Your guests will never know this creamy, flavor-filled chowder is made with Andre Prost Coconut Milk and not heavy cream! It’s wonderful any time of the year and SO easy to prepare.
15 minutes to assemble
25 minutes to cook
Total time: 40 minutes
5-2 cup servings
4 oz diced salt pork (make sure it’s has layers of meat and fat)*
1 cup chopped onion
1 cup sliced leeks
1 cup chopped celery
1 teaspoon dried thyme or 3 teaspoons fresh chopped
1 large bay leaf broken in half or 2 small bay leaves
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
2-8 oz bottles pure clam broth
3-6.5 oz cans chopped clams (not minced)
4 cups (about 2 lbs) red potatoes, skins washed, not peeled and cut into 1/2 inch dice
3 tablespoons all-purpose flour or gluten free thickener
Optional: Chopped chives and Italian parsley
Step 1
Fry diced pork in a large soup pot over a medium-high heat, until crisp. Drain pan of all but 3 tablespoons fat. Add onion, leeks and celery. Sauté until they begin to wilt. Add thyme and bay leaf and cook, stirring, 1-2 minutes or until fragrant.
Step 2
Add Coconut Milk, clam broth, drained liquid from chopped clams (reserve chopped clams) and red potatoes. Bring to a boil and turn down to a simmer. Cook for about 15 minutes or until potatoes are just tender. Remove 3 cups of chowder to a blender. Slowly blend (to prevent hot liquid from burning anyone) with 3 tablespoons flour until smooth. Return to pot.
Step 3
Add reserved chopped clams to chowder and simmer for 5 minutes, stirring occasionally. Serve bowls of chowder garnished with chopped chives and parsley.