Dairy-Free New England Clam Chowder


  • 4 oz diced salt pork (make sure it 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

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


  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.
  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.
  3. Add reserved chopped clams to chowder and simmer for 5 minutes, stirring occasionally. Serve bowls of chowder garnished with chopped chives and parsley.

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