Lactose-Free Clam Chowder!

1. 1

   Drain the canned potatoes.

2. 2

   In a large soup pot on medium low heat margarine, add diced shallots and cook until the shallots are almost clear.

3. 3

   Add flour to butter and mix briskly. Allow mixture to thicken.

4. 4

   Add 2 cups soy milk a little at a time.

5. 5

   Allow soy milk mixture to thicken.

6. 6

   Add clams, juice, potatoes, bottled clam juice and 1/2 cup soy milk to the mixture.

7. 7

   On medium heat bring chowder to a boil.

8. 8

   Turn the temperature to low and allow chowder to simmer for 15 minutes stirring frequently.

* Per serving · 4 servings · Values may vary.

No additional tips available.