Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::8
Ingredients
½ cup vegetable oil, divided
1 small onion, diced
2 stalks celery, chopped
2 slices bacon, diced
2 medium russet potatoes, peeled and diced, or more to taste
1 (8 ounce) bottle clam juice
2 ½ cups minced clams, drained
¼ cup all-purpose flour
2 cups almond milk
salt and ground black pepper to taste
Directions
Heat 1/4 cup oil a large pot over medium heat. Add onion, celery, and bacon to hot oil; cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.
Meanwhile, combine remaining 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.
Stir slurry into clam chowder until thickened. Season with salt and pepper; serve hot.
Tips
Use 1 cup water in place of clam juice if preferred.