Dairy-Free Clam Chowder

This a very filling and nourishing soup. Great for the colder months when you want to have a comforting rich soup that warms you up. High in calories, protein, vitamin and minerals as well as Omega 3 fatty acids. The soup takes a bit of work to make but it’s so worth it. One of my family’s favourites!

Vegan Clam Chowder

Ingredients: 

1  tbsp coconut oil 

1 large yellow onion diced 

2 cups diced celery 

1 ½ tsp Himalayan pink salt (or sea salt) 

1 bay leaf 

½ tsp thyme 

1 tsp bouquet garni 

1 tsp dill 

8 slices of bacon 

2 cups raw cashews 

4 cups water 

16 ounces bottled clam juice 

2 6.5 ounce can minced clams with juice 

1 yam cubed small 

1-2 carrots diced 

Directions: 

1. Soak cashews in filtered water for 4 hours or quick method 30 minutes in boiling water 
2. Cook bacon on stove or can put on baking sheet in oven at 400*F for 20 minutes on                     middle rack 
3. Once bacon cools slice into small strips and set aside 
4. Heat coconut oil in pot and saute the onion, celery with the spices + salt for 10 minutes or           until translucent
5. Put cashews in blender with 2 cups of clam juice and blend 
6. Add cashew mixture to pot with the 4 cups of water 
7. Add the yams and carrots and bring to a boil until they become soft 
8. Lastly, add the minced clams and bacon and stir all together 
9. Season with salt and pepper to taste 

Enjoy!