This is not a recipe blog. R’s effusive reviews of my dishes aside, I’m more of a learning cook than a good cook, so I don’t feel like waving my abilities all over the place is at all necessary. However, I just plugged the ingredients into CalorieCount‘s recipe builder, and was shocked and pleased to discover one serving was only 175 calories! So I’ll share. 🙂

Adapted (no dairy, no soy) clam chowder


4 red potatoes, cubed and skin on
1 yellow onion, diced
3 stalks celery hearts, diced
3 6.25 oz cans minced clams
1 tsbp Earth Balance soy free butter
1/4 cup AP flour
1 garlic clove, diced/crushed
1.5 cups unsweetened original almond milk
Dried herbs of choice (bayleaf, thyme, etc.) – optional
Vegetable stock – optional


1. Melt Earth Balance over medium heat. Add onion, celery, and garlic, cooking for several minutes until mostly translucent.

2. Drain clams, reserving the juice. Add juice and potatoes to vegetables, cooking over medium-high heat until potatoes are cooked through. Add splash of vegetable stock and dried herbs if desired.

3. While vegetables are cooking, mix flour and almond milk together thoroughly.

4. Add flour mix and clams to cooked vegetable mixture. Simmer on medium for several minutes, until thick. Use a potato masher to smash most of the potatoes. Remove from heat and serve.

Makes 6 servings.


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