My gall bladder rebels every time I have dairy, even the smallest amount of salty feta cheese which I love so much, so I’m still on a dairy free diet. I find it very sad. Some day I’ll probably have to do something about my angry gall bladder but I have enough health issues right now. Until then I’m making creative non-dairy foods. Once I perfect my non-dairy cashew cheese sauce, I’ll post it as well. It sort of turned out like glue when I made it the other day.

I’m finding coconut milk is a very acceptable replacement for cream in many recipes and this clam chowder turned out much better than the almond milk version, even though I didn’t have celery.

1 13.5oz can of lite coconut milk
1 10oz can of baby clams, drained
3 cups water
1/2 medium onion, diced
1/4 lb of bacon, chopped
3 stalks fennel or celery, diced
1 clove garlic, minced
1 medium baking potato, peeled and diced
1 Tbs olive oil

In bottom of large sauce pot, cook bacon pieces until crisp. Remove bacon from pot and drain on a paper towel. Drain off bacon grease. Add olive oil and onion in pot. Cook until onions are translucent. Add fennel (or celery), garlic and potato to the pot. Cook until garlic is cooked, about five minutes. Add water and clams. Return bacon to the pot. Cook until potatoes are soft. Add coconut milk and simmer for another 10-15 minutes.