We just had lunch at Barbara’s Fish Trap in Half Moon Bay California. She makes a non-dairy clam chowder. It was very thick and chock full of clams. What a wonderful way to start a meal. I would love to be able to make this or something similar at home. Any ideas would be greatly appreciated.
Thank you,
JoanieCooks
Was it a Manhattan Clam Chodwer with tomatoes in it? Or was it the traditional white?
EASTERN SHORE CLAM CHOWDER
3 strips bacon or sm. amt. of ham
1 med. onion, chopped
2 stalks celery, chopped
6 med. potatoes, peeled & diced
1 tbsp. green pepper, chopped
2 sm. tomatoes, cut up
3 c. water
1 bay leaf
1 tsp. salt
1 1/2 c. chopped clams
1 tsp. thyme
1 tsp. basil
1 clove garlic, chopped
1/4 tsp. red pepper flakes
6 sm. peppercorns
1 pinch cayenne pepper
2 tbsp. white wine
Cut bacon into strips, saute them in 2 quart saucepan. Add onion, celery and green pepper, small amount of tomato chunks, saute until transparent. Add water, potatoes, bay leaf and salt. Bring to boil, cover and reduce heat to low. When potatoes are tender, add clams with liquid, thyme, basil, garlic and cayenne. Simmer about 5 minutes. Add wine and serve garnished with fresh parsley
Hi Cookbook Junkie,
Thanks for the recipe, it sounds great. Sorry I forgot to mention it was the traditional white one… By the way, I think your picture of kitties are too cute.
Thanks again,
JoanieCooks
ty, they are my babies. Did they use soy milk in place of cow’s milk?
4 med. potatos peeled and cubed
1 sm./med. onion finely chopped
2 stlks. celery finely chopped
4 16 oz. cans clam broth
1 16 oz. can chicken broth
3 6 oz. cans chopped clams
4 strips chopped bacon or 6 thin slices
chopped Prosciutto (Italian spiced/cured ham)
2 tsp. Old Bay seasoning
Freshly ground pepper (to taste)
Non dairy creamer (such as Cremora)
Cornstarch and water
In a large sauce pan, combine the broths, vegetables and seasonings and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until potatos are tender. Mix cornstarch with water and thicken the soup until it’s fairly creamy. Drain the clams and add them (with the liquid) to the soup. Make sure the soup does not boil from this point on as the clams will become soft. Add meat . Gradually stir in 1/2 to 2/3 cups (to your taste) of non dairy creamer. Stir until desolved. Turn off the heat, cover soup and let steep for about 10-15 minutes … serve (great with Oyster crakers or Saltines).
from Aunt Runners Recipes
TY Cookbook Junkie. I will definitely try this one. There is no soy milk in it. In fact it does not even look “white or creamy” as we would usually think of clam chowder. It looks more like a potato or some other type of starch thickened soup.
Thanks,
JoanieCooks
Joanie,
The recipe for Barbara’s Fish Trap non-dairy clam chowder was published many years ago in the recipe section of the San Francisco Chronicle newspaper. Her secret ingredient is potato flour to thicken the soup. I wish I could locate the recipe as I used to have it but 7 years ago I went vegan so I don’t eat at this restaurant any longer. Hope this helps!