Name: Dairy-Free Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Vegetable oil, divided - ½ cup; Onion, diced - 1 small; Celery, chopped - 2 stalks; Bacon, diced - 2 slices; Russet potatoes, peeled and diced, or more to taste - 2 medium; Clam juice - 1 (8 ounce) bottle; Minced clams, drained - 2 ½ cups; All-purpose flour - ¼ cup; Almond milk - 2 cups; Salt and ground black pepper to taste - 2 cups

Ingredients for - Dairy-Free Chowder

1. Vegetable oil, divided ½ cup

2. Onion, diced 1 small

3. Celery, chopped 2 stalks

4. Bacon, diced 2 slices

5. Russet potatoes, peeled and diced, or more to taste 2 medium

6. Clam juice 1 (8 ounce) bottle

7. Minced clams, drained 2 ½ cups

8. All-purpose flour ¼ cup

9. Almond milk 2 cups

10. Salt and ground black pepper to taste 2 cups

How to cook deliciously - Dairy-Free Chowder

1 . Stage

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.

2 . Stage

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.

3 . Stage

Stir slurry into clam chowder until thickened. Season with salt and pepper; serve hot.