Vegan Clam Chowder (Gluten Free)

When deciding what we should and should not eat, our family looks at three main components;  Health, Environment, and Ethics. When it comes to oysters, clams, and mussels, we found too many benefits and little to no drawbacks, so we are happy to include them in our diet.  Plus our kids have always loved clam chowder.  Here is my, mostly, healthy version:

Vegan - Gluten Free Clam Chowder

3 cans minced clams (6.5oz)                      1 quart almond milk

1 cup chopped carrots                               2 tablespoons red wine vinegar

1 cup chopped onions                                1 stick vegan "butter"

1 cup chopped celery                                 2 bags of frozen cauliflower (steam

2.5 cups diced potatoes                             and blend to make a puree)

Salt & Pepper to taste 

Separate juice from clams.  Set clams aside and pour juice into large into a large skillet over the carrots, celery, potatoes and onions. Add enough water to cover, and cook on medium heat until tender.

Add cauliflower puree, almond milk, and "butter".  Heat on medium until hot throughout.  Add clams and vinegar.  Salt and pepper to taste, then serve.