Total Time
Prep 25 mins
Cook 20 mins

This is a creamy clam chowder recipe adapted for my lactose-free lifestyle. Its a pretty good copy and very filling!

Ingredients Nutrition


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

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