Creamy soups are my vice and I especially love to indulge in them when I want something comforting. Clam chowder was always one of my favorites growing up, but seeing as it is full of butter, cream, potatoes, and flour, I have missed it terribly over the past few years. If you’re in the same boat, get ready to be reunited with your favorite because this Dairy-Free Clam Chowder recipe will pass for the original.
I created this soup waaaayyy back in 2011 while I was working on recipes for my first book Against all Grain. It has remained a favorite, and I still make it the exact same way even after all these years. In place of the heavy cream, I use cashew cream to thicken this dairy-free clam chowder and give it a creamy taste. I also use celery root (or celeriac) in place of the standard white potatoes to keep this soup SCD and GAPS friendly. Feel free to sub in white potatoes or even white sweet potatoes if you'd like though!
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