Traditional Clam Chowder with Cashews to sub out cream and butter.

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Name: Dairy Free New England Clam Chowder
Prep time: 30 min
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 1 1/2 Cups Yellow onion Minced; 1 1/2 Cups Carrot Peeled and chopped; 1 Cup Celery minced; 2 cups Red potatoes Quartered; 2 6oz Cans Clams Chopped; 1/4 Pound Applewood Bacon; 1 teaspoon Thyme chopped; 2 Cups Raw Cashews Soaked for 5 hours in water; 5 Cups Water; 3 tablespoons Clam juice; Salt & pepper To taste; 2 teaspoons Granulated garlic; 1 tablespoons Olive oil

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INGREDIENTS

1 1/2 Cups Yellow onion ; Minced
1 1/2 Cups Carrot ; Peeled and chopped
1 Cup Celery ; minced
2 cups Red potatoes ; Quartered
2 6oz Cans Clams ; Chopped
1/4 Pound Applewood Bacon
1 teaspoon Thyme ; chopped
2 Cups Raw Cashews ; Soaked for 5 hours in water
5 Cups Water
3 tablespoons Clam juice
Salt & pepper ; To taste
2 teaspoons Granulated garlic
1 tablespoons Olive oil

Servings

INSTRUCTIONS

1. In a soup pot crisp up 4 to 5 pieces of GOOD bacon in a pan

2. add in the olive oil, onions, and 1/2 teaspoon salt and saute for 10 minutes on medium low.

3. To the onions, add in the carrots, celery, and fresh thyme and saute for 5 - 7 minutes over medium heat. Stirring frequently.

4. When the veggies are tender, add in the two drained cans of clams and 3 tablespoons clam juice (do not add in all the clam juice from both cans...just 3 tablespoons). Stir clams around with the veggies. Then add in another 1/2 teaspoon salt, 2 teaspoons garlic granules, 2 cups of water, Bring to a simmer for 3 minutes .

5. While the veggies and clams are gently simmering, drain the cashews and add them to a blender with 3 cups filtered water. Blend on high for 30 seconds.

6. Immediately add the blended cashews to the pot with the veggies and clams. Stir and allow everything to come to a GENTLE simmer - please do not boil this mixture...it will not taste great if it burns on the bottom. Simmer very gently for 5 minutes, stirring frequently. Be sure to scrape the bottom of the pot, making sure the veggies and cashew cream does not stick. I use a large wood spoon, a silicone spatula will also work great.

7. The mixture will greatly thicken as it heats up. After the 5 (gentle) minute simmer, turn the mixture down to very low so the simmering stops, cover, and allow it to continue to warm for 30 minutes, stirring once in a while

8. After 30 minutes you can serve, or turn the heat off and let the mixture sit.

9. When ready to serve, gently heat through, taking care to not burn the mixture.

-Upon serving, add in some pepper to taste. Other options include chopped crisp bacon, green onions, a lemon wedge, or chopped parsley. Serves 4

NOTES

I add potatoes to this recipe. I found that the best way to ensure not burning the cashew cream was to boil the quartered potatoes in a separate pot until tender, once that's done, add them go the chowder during its 30 minute simmer

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Dairy Free New England Clam Chowder

1 1/2 Cups Yellow onion Minced 
1 1/2 Cups Carrot Peeled and chopped
1  Cup Celery minced
2 cups  Red potatoes Quartered 
2 6oz Cans Clams Chopped
1/4 Pound Applewood Bacon 
1 teaspoon  Thyme  chopped 
2 Cups  Raw Cashews Soaked for 5 hours in water
5 Cups Water  
3 tablespoons  Clam juice  
  Salt & pepper  To taste
2 teaspoons  Granulated garlic 
1 tablespoons Olive oil

1. In a soup pot crisp up 4 to 5 pieces of GOOD bacon in a pan
2.  add in the olive oil, onions, and 1/2 teaspoon salt and saute for 10 minutes on medium low.  
3.  To the onions, add in the carrots, celery, and fresh thyme and saute for 5 - 7 minutes over medium heat.  Stirring frequently.
4.  When the veggies are tender, add in the two drained cans of clams and 3 tablespoons clam juice (do not add in all the clam juice from both cans...just 3 tablespoons).  Stir clams around with the veggies.  Then add in another 1/2 teaspoon salt, 2 teaspoons garlic granules, 2 cups of water, Bring to a simmer for 3 minutes .  
5.  While the veggies and clams are gently simmering, drain the cashews and add them to a blender with 3 cups filtered water.  Blend on high for 30 seconds.  
6.  Immediately add the blended cashews to the pot with the veggies and clams. Stir and allow everything to come to a GENTLE simmer - please do not boil this mixture...it will not taste great if it burns on the bottom.  Simmer very gently for 5 minutes, stirring frequently.  Be sure to scrape the bottom of the pot, making sure the veggies and cashew cream does not stick.  I use a large wood spoon, a silicone spatula will also work great.  
7.  The mixture will greatly thicken as it heats up.  After the 5 (gentle) minute simmer, turn the mixture down to very low so the simmering stops, cover, and allow it to continue to warm for 30 minutes, stirring once in a while
8.  After 30 minutes you can serve, or turn the heat off and let the mixture sit.  
9.  When ready to serve, gently heat through, taking care to not burn the mixture.  
-Upon serving, add in some pepper to taste.  Other options include chopped crisp bacon, green onions, a lemon wedge, or chopped parsley. Serves 4

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We added salmon, poached into soup!
mdweeks87

mdweeks87

Nutrition

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Serving Size: 1 Serving (591g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.