New England Clam Chowder Lactose Free Recipes

NEW ENGLAND CLAM CHOWDER (DAIRY-FREE AND LOW-FAT)

Steps:

• In a large stockpot, heat the oil over medium heat. Add the onions and carrots and saute until softened.
• Gradually sift in the flour, stirring thoroughly and scraping bottom of pan.
• Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping.
• Stir in rice milk until mixture is smooth.
• Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes.
• Add diced potatoes, cover and simmer for an additional 30 minutes.
• Taste and adjust seasoning with salt and pepper.
• Serve with crushed Saltines.

LACTOSE-FREE CLAM CHOWDER!

Steps:

• Drain the canned potatoes.
• In a large soup pot on medium low heat margarine, add diced shallots and cook until the shallots are almost clear.
• Add flour to butter and mix briskly. Allow mixture to thicken.
• Add 2 cups soy milk a little at a time.
• Allow soy milk mixture to thicken.
• Add clams, juice, potatoes, bottled clam juice and 1/2 cup soy milk to the mixture.
• On medium heat bring chowder to a boil.
• Turn the temperature to low and allow chowder to simmer for 15 minutes stirring frequently.

HOME

Steps:

• Bring a large pot of water to a boil. Add the potatoes and 1 tablespoon of salt and cook until the potatoes are tender, about 15 minutes. Drain and set aside. While the potatoes cook, make the chowder. Pour the LACTAID® Milk into a microwave-safe measuring cup and heat in 30-second increments until warm, about 1 1/2 minutes. Set aside. Place the bacon in a soup pot over medium heat and cook until the bacon is crisp and browned, stirring often, 4 to 6 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside. Add the olive oil to the bacon fat. Then add the onions, carrots, celery, pepper and remaining salt to the pot. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the thyme and flour and cook, while stirring, for 2 minutes. Pour in the chicken broth, being sure to scrape up any bits from the bottom of the pot, and then pour in the LACTAID® Milk. Bring to a simmer over medium-high heat, add the boiled potatoes, clams (and liquid), and cook until the potatoes and clams are warmed through, 2 to 3 minutes. Turn off the heat and serve.

NEW ENGLAND CLAM CHOWDER (LACTOSE FREE

Steps:

• In a large stockpot heat the oil over medium heat. Add the onions and carrots and saute until softened. Gradually sift in the flour, stirring thoroughly and scraping bottom of pan. Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping. Stir in rice milk until mixture is smooth. Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes. Add diced potatoes, cover and simmer for an additional 30 minutes. Taste and adjust seasoning with salt and pepper. Serve with crushed crackers.

CLAM CHOWDER (LACTOSE FREE)

Steps:

• In a large pot, sauté the bacon slices on Med/High heat until cooked through, remove them from the pan. Add the diced onions and add a pinch of salt and cook them for about 3-5 minutes and are almost cooked through.
• Add the potatoes and the flour and stir well. Cook the potatoes for about 8-10 minutes and start to soften. Add the canned clams, the milk, and the cornstarch. Stir well. Season the soup with some salt, pepper, and about a tsp parsley. You may now crumble the bacon and return them back to the pot, they add some great flavor but it can be optional.
• Turn the stove down to Medium heat and continue to cook the soup uncovered for about 15 minutes and the potatoes are cooked through.
• Serve with a dollop of butter and a sprinkle of paprika.