New England Clam Chowder (Dairy-Free and Low-Fat)

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I'm posting this for my mother. We recently returned from a trip to Cape Cod, where we were both very disappointed about not being able to eat the cream-filled clam chowder as a result of our IBS. This recipe is from my favorite cookbook, Eating for IBS by Heather van Vorous, and is completely dairy-free and delicious!

Ingredients Nutrition


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


Most Helpful

Amazing! I used almond milk though and clam stock along with the juice from one of the clams. When it was done cooking I added a little flour to thicken and let it sit for 20 min. I put it in sourdough bread bowels and loved it!

diigood October 21, 2012

I had almost all the ingredients ready to go and realized I was out of clams. I substituted oysters and it was fabulous. I used small white potatoes so the time was increased to peel them all. Also I had brown rice flour on hand and used it.

gail October 08, 2014

This turned out okayish. I used plain rice milk. It was much thicker and mushier than I expected. The flavors were also okay, a little boring. It was good the night we made it but didn't hold too well at all for left overs. I probably wouldn't make this again but it definitely seems like a good starting point. Thanks for sharing it!

Lizzy Love March 29, 2010

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