This chowder recipe has all of the flavors of a good Boston or New England style clam chowder. It is more brothy, rather than being heavy and thick with cream and flour
I didn’t want to compromise the flavor, so this recipe is not dairy free. I used only a tablespoon of butter and one half cup total of 1/2 and 1/2. I also used rice milk so I was able to keep the amount of 1/2 and 1/2 down
I used canned whole baby clams and was very pleased with how tender they were in the chowder. Be sure to wait until the end to add the clams or they could get rubbery in texture.
All and all, I think this is a very healthy and flavorful version of many people’s favorite soup