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Ingredients
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½ cup vegetable oil, divided
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1 small onion, diced
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2 stalks celery, chopped
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2 slices bacon, diced
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2 medium russet potatoes, peeled and diced, or more to taste
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1 (8 ounce) bottle clam juice
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2 ½ cups minced clams, drained
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¼ cup all-purpose flour
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2 cups almond milk
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salt and ground black pepper to taste
Directions
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Heat 1/4 cup oil a large pot over medium heat. Add onion, celery, and bacon to hot oil; cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.
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Meanwhile, combine remaining 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.
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Stir slurry into clam chowder until thickened. Season with salt and pepper; serve hot.
Tips
Use 1 cup water in place of clam juice if preferred.
Nutrition Facts (per serving)
284 | Calories |
16g | Fat |
18g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 284 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 3g | 13% |
Cholesterol 37mg | 12% |
Sodium 240mg | 10% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 16g | 31% |
Vitamin C 23mg | 25% |
Calcium 116mg | 9% |
Iron 15mg | 82% |
Potassium 684mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.