Lactose-Free Clam Chowder!

• diced potatoes1 can

  (540 ml)

• dairy-free margarine↗1⁄2 cup
• diced shallots2 tablespoons
• flour↗1⁄4 cup
• minced clams with juice↗4 cans

  (85 g)

• salt↗1 teaspoon

  (or to taste)

• unflavoured soymilk↗2 cups
• unflavoured soymilk↗1⁄2 cup
• bottled clam juice↗1⁄2 cup

Step-by-step instructions

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.