Description
I'm posting this for my mother. We recently returned from a trip to cape cod, where we were both very disappointed about not being able to eat the cream-filled clam chowder as a result of our ibs. This recipe is from my favorite cookbook, eating for ibs by heather van vorous, and is completely dairy-free and delicious!
Ingredients
- Olive Oil
- Onion
- Carrots
- Flour
- Clam Broth
- Plain Soymilk
- Clams
- White Pepper
- Dried Parsley
- Salt
- Thyme
- Bay Leaf
- Ground Black Pepper
- Baking Potatoes
- Salt And Pepper
- Fat-free Saltine Crackers
Instructions
- In a large stockpot, heat the oil over medium heat
- Add the onions and carrots and saute until softened
- Gradually sift in the flour, stirring thoroughly and scraping bottom of pan
- Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping
- Stir in rice milk until mixture is smooth
- Add the clams and spices, bring soup to a boil, then cover and reduce heat
- Simmer for 30 minutes
- Add diced potatoes, cover and simmer for an additional 30 minutes
- Taste and adjust seasoning with salt and pepper
- Serve with crushed saltines