Indulge in a guilt-free rendition of classic New England Clam Chowder. This dairy-free, low-calorie version cleverly utilizes cauliflower to mimic the creamy texture, offering a comforting and flavorful experience that satisfies without the extra calories. A delightful twist on a beloved favorite!

Follow The Directions

01

Step

8 mins

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.

02

Step

8 mins

Add 1 cup of water and the diced carrots to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer until the carrots are tender, about 8-10 minutes.

03

Step

5 mins

While the carrots are simmering, combine the remaining 4 cups of water, cauliflower florets, chicken bouillon granules, and minced garlic in a high-speed blender. Blend until completely smooth and creamy.

04

Step

1 mins

Pour the cauliflower mixture over the onions and carrots in the pot. Stir well to combine.

05

Step

1 mins

Add the baby clams (with their liquid) and sliced mushrooms to the pot. Stir gently.

06

Step

10 mins

Simmer the chowder over low heat until heated through and the flavors have melded, about 10 minutes. Be careful not to boil.

07

Step

1 mins

Season with salt, pepper, and a pinch of red pepper flakes (if using) to taste. Serve hot and enjoy!

For a richer flavor, consider using clam juice in place of some of the water.
Feel free to add other vegetables, such as celery or potatoes, to customize your chowder.
If you prefer a thicker chowder, you can blend a portion of the soup after it has simmered and return it to the pot.
Garnish with fresh parsley or chives for added freshness.
This chowder tastes even better the next day, as the flavors have more time to develop.