Connect the Dots Ginger | Becky Allen: Non-Dairy Clam Chowder

Friday, January 14, 2022

Non-Dairy Clam Chowder

Looking for a little comfort food? Check out this “Fixed Up” recipe from our nutrition program, Portion Fix! Created by super trainer Autumn Calabrese, Portion Fix takes the complicated out of counting macros and calculates exactly what food groups we need to fit our lifestyle, body type, and goals!

This savory, flavorful Nondairy Clam Chowder is hearty without being heavy, and so easy to make. Our recipe uses four vegetables—onions, celery, potatoes, and turnips— plus flour, chicken stock, and canned clams in broth. It gets even easier because you’ll do it all in one pot. Grab a big spoon and enjoy!


1 Tbsp. + 1 tsp. olive oil

½ cup chopped onion

½ cup chopped celery

¼ cup all-purpose flour

2 cups low-sodium organic chicken broth

3 cans chopped clams in juice, drained, juice reserved

1 cup potatoes, chopped into ½-inch cubes

1 cup peeled turnips, chopped into ½-inch cubes

½ cup unsweetened almond milk

2 bay leaves

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper


1. Heat oil in a large pot over medium heat. 

2. Add onion and celery; cook, stirring occasionally, for 3 to 5 minutes, or until onion is translucent. Add flour; cook, stirring occasionally, for 2 minutes. 

3. Add broth, clam juice, potatoes, turnips, almond milk, bay leaves, salt, and pepper. Bring to a gentle boil; gently boil, stirring occasionally, for 8 to 10 minutes, or until potatoes and turnips are tender. 

4. Add clams; cook for an additional 2 minutes. 

Does this sound like a big bowl of comfort for you? Let me know - Tag me (@SunKissedBecky) in a picture on INSTAGRAM!

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