Clam Chowder (Lactose Free) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a recipe that I found for Moe's Clam Chowder. Moe's Restaurant has many locations along the Oregon coast and they have my favorite clam chowder. I used the Lactaid milk to keep it lactose free and it tasted great. I suppose to keep it dairy free you could try using soy milk but I haven't yet tried it. This soup comes together rather quickly and you can be eating a bowl of it in about 45 minutes or so! Ingredients:
4 slices bacon |
1 onion, diced |
5 medium potatoes, grated and sliced |
4 tablespoons flour |
3 (8 ounce) cans minced clams, with the juice |
3 1/2 cups lactose-free milk (like lactaid) |
3 tablespoons cornstarch |
Directions:
1. In a large pot, sauté the bacon slices on Med/High heat until cooked through, remove them from the pan. Add the diced onions and add a pinch of salt and cook them for about 3-5 minutes and are almost cooked through.
2. Add the potatoes and the flour and stir well. Cook the potatoes for about 8-10 minutes and start to soften. Add the canned clams, the milk, and the cornstarch. Stir well. Season the soup with some salt, pepper, and about a tsp parsley. You may now crumble the bacon and return them back to the pot, they add some great flavor but it can be optional.
3. Turn the stove down to Medium heat and continue to cook the soup uncovered for about 15 minutes and the potatoes are cooked through.
4. Serve with a dollop of butter and a sprinkle of paprika.
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