I've been lactose intolerant for the past ten years, but it seems to be more severe as I get older =/ As a result I've had to find ways to make lactose free versions of some of my old favorites....like clam chowder :)
This recipe can be made with regular milk too. So if you're not lactose intolerant (lucky you) just use whatever milk you have on hand.
1 TBS Extra Virgin Olive Oil
1 Cup Yellow Onion (diced as small as possible)
1/2 Cup Celery (diced as small as possible)
2 TBS All Purpose Flour
8 oz. Clam Juice
2 Cups 1% Lactose Free Milk (or plain almond or rice milk)
2 Baking Potatoes (diced small)
2 (6.5 oz.) Cans of Minced Clams - OR 1 (10 oz.) Can of Whole Baby Clams
2 Dried Bay Leaves
1 tsp Garlic Salt with Parsley (optional)
Ground Black Pepper to taste
In a large pot heat the extra virgin olive oil over medium high heat. Add the diced onion and celery. Cook over medium high heat (stirring frequently) until the onions are translucent and the celery is tender.
Add the flour and stir constantly for the next minute or two.
Add in the clam juice and stir well (you'll probably need to scrape the sides and bottom of pan as the flour can stick).
Once the flour and clam juice are combined (with no lumps) add the garlic salt, bay leaves, milk, potatoes, and clams. If you like your chowder with a thicker both do not add the liquid from the canned clams. If you like it more "bothy" add the liquid from the canned clams (I usually drain one can of clams and use the liquid from the other).
Increase heat to high and bring to a boil. Boil for five minutes and then reduce the heat to simmer. Simmer for another 20-30 minutes or until the potatoes are cooked through (the time will vary depending on how small you dice the potatoes).
I like to serve mine with topped with fresh cracked black pepper and a slice of toasted cracked wheat sourdough. Yummy!