Dairy-Free Clam Chowder
Ingredients
• 2 cups raw cashews, soaked in water for 4 hours
• 4 slices bacon, chopped
• 1 cup chopped yellow onion
• ½ cup chopped celery
• 1 cup peeled cubed celery root, or celeriac
• 4 cups water
• 16 ounces bottled clam juice
• 1 sprig fresh thyme
• 1 bay leaf
• ½ teaspoon sea salt
• 3 6.5-ounce cans minced clams, drained and rinsed
Cooking Instructions
Place the bacon in a Dutch oven or deep stockpot and cook over medium-high heat until most of the fat has rendered, about 2-3 minutes.
Stir in the onions, celery, and celery root and sauté for 10 minutes, or until the vegetables are cooked but still firm.
Add the water, clam juice, thyme, bay leaf, and salt. Cover and simmer for 20 minutes.
Remove 2 cups of soup from the pot and place in a blender.
Drain and rinse the cashews, then add them to the blender and blend for 30 seconds, until smooth.
Return the cream mixture to the pot and stir to incorporate.
Stir in the clams and simmer for 5 minutes, until the clams are warm.
Remove from the heat and allow the soup to thicken for 10 minutes before serving.
“For God so loved the world, that He gave His only begotten Son, that whoever believes in Him shall not perish, but have eternal life. (Joh 3:16)