Lactose-Free Clam Chowder!

Directions

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.