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Dairy Free Shrimp and Clam Chowder
Cube or slice bacon. Finely chop onion and celery (I used food processor to save time!).
Grab a large bowl and fill with cold water. Peel potatoes and place into water. Cut each potato into 1/2" cubes and place back in water until ready to use.
Peel and devein shrimp and cut into 1" pieces. Scrub clams and place in a bowl with ice until ready to use.
Heat a large soup pot or dutch oven over medium heat. Once hot, add bacon and 2 ounces (1/4 cup) of water. Cook 8 to 10 minutes, until water is evaporated and bacon begins to brown.
Add butter (or olive oil), onion, celery and a pinch of salt. Continue cooking, stirring occasionally, until onions are soft, about 4 to 6 minutes.
Drain cubed potatoes from cold water and add to pot along with bay leaves and shrimp stock. Bring to a boil, cover and reduce heat to a simmer. Cook 18 to 20 minutes or until potatoes are fork tender.
Remove bay leaves and discard. Transfer 2 cups of (mostly) potatoes and broth to a blender. Combine with 1 cup coconut milk until completely smooth and set aside.
Bring broth back to a boil. Once boiling, add whole clams in shells, shrimp pieces and clam meat. Cover, reduce heat to medium low and cook 2 to 3 minutes until clams are opened and shrimp is pink.
Remove from heat and slowly pour in potato-coconut milk mixture from blender, stirring constantly to incorporate. Taste and adjust salt and pepper as needed. Serve hot and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.