Non-Dairy Clam Chowder (If you love New England Clam Chowder, here is a dairy & gluten-free option)

SUBSCRIBE to Sanjaya Cookery. I absolutely love New England Clam Chowder! But with my cursed genetics of lactose intolerance, I cannot have an “authentic” version. This non-dairy version is delicious and really satisfies my chowder cravings! Recipe: Step 1: • 2 TB Coconut Oil • 2 Bacon Strips, sliced small Heat the oil and then add the bacon. Cook until browned. Step 2: • 1 1/4 cup Onion, diced Add to pot and sauté until golden. Step 3: • 3 cups Potatoes, peeled and cubed (I use a mix of Russett & Yukon Gold) • 1/2 cup Celery, diced • 1 can (13.5 oz.) Coconut Milk (use another 1/2 can if you want it extra creamy!) • 1 1/2 cups Clam Juice or Chicken Stock • 1 1/2 tsp Thyme • 1 Bay Leaf • 19.5 oz. (3 small cans) Chopped Clams including Juice • 1/4 tsp White Pepper • 1/4 tsp Cayenne Pepper • 1 1/2 tsp Salt Bring to simmer and cook until potatoes are fully cooked and soft. Step 4: Remove bay leaf. Use a potato masher or the bottom end of a large spoon to press down on some of the potatoes. This will help thicken the soup. Serve with optional parsley garnish.