Creamy Dairy-Free Clam Chowder
A cozy comforting chowder from Natalie’s kitchen — wild clams, celery root, vegetables, coconut milk, and crispy bacon simmered together into one deeply nourishing bowl.
This is the kind of soup you make on cold gray days when you want the whole kitchen to feel cozy.
Warm bowls. Soup simmering. Good bread on the counter. Everyone slowly wandering into the kitchen asking what smells so good.
And honestly? The celery root completely steals the show here.
If you’ve never used celery root in place of potatoes before, prepare to have your mind changed a little.
It creates the most beautiful creamy chowder texture while feeling lighter and incredibly flavorful at the same time.
Then add smoky crispy bacon and that little splash of red wine vinegar right before serving…
Absolutely next level.
Why We Love It
Celery Root
A beautiful lower-carb alternative to potatoes with a creamy comforting texture and rich earthy flavor.
Wild Clams
Packed with minerals and protein that help support overall nourishment and balanced meals.
Coconut Milk
Creates richness and creaminess while keeping the chowder dairy-free.
Bone Broth
Adds depth, minerals, and extra nourishment to the soup base.
Garlic + Vegetables
Classic aromatic ingredients that make the chowder deeply flavorful and comforting.
Ingredients
- 3 celery ribs, sliced
- 1 large carrot, diced
- 1/2 red onion, diced
- 2 garlic cloves, chopped
- 1 celery root, diced
- 2 tablespoons ghee or butter
- juice of 1/2 lemon
- 3 cans wild caught clams in water
- 1 quart broth or bone broth
- 1 can full-fat coconut milk
- sea salt
- black pepper
Optional Toppings
- splash red wine vinegar
- crispy uncured bacon
Directions
Heat the ghee or butter in a large soup pot over medium heat.
Add the celery, carrot, onion, garlic, and celery root.
Season lightly with salt and pepper.
Cook until fragrant and beginning to soften.
Pour the clam juice from the cans into the pot along with the lemon juice and broth.
Season again with salt and pepper.
Cover and simmer for about 15 minutes until the vegetables are tender.
Meanwhile cook the bacon until crispy if using.
Once the vegetables are tender, stir in the clams and coconut milk.
Cover and heat gently until warmed through.
Serve hot topped with crispy bacon and a splash of red wine vinegar.
Glow Note
I love recipes like this because they feel deeply comforting while still being built from nourishing whole ingredients.
Warm soup. Cozy kitchens. Slow evenings.
Honestly one of my favorite kinds of meals.
Love + Eat Well,
Natalie
