I was totally out of soy milk but half way into the recipe before I realized this. I had a packet of silken tofu, so I threw it in the blender with enough water ( a lot of water ) to make it the consistency of soy milk. I added that to the stock pot and had to cook it with all the other ingredients for a good hour or two, but eventually the beany flavor disappeared altogether and it tasted exactly like regular clam chowder. Odd but true.
- H
-------------------- Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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