Homemade paleo clam chowder is very simple to make. This rich and warming chowder is so delicious it won’t last long.
Paleo clam chowder is actually very easy to make. Typical clam chowder is made with heavy cream in addition to lots of potatoes. This chowder is not only dairy-free, it’s also paleo friendly yet it still has the similarities of the original chowder. This is the ideal paleo clam chowder recipe that is creamy and not watered down.
To achieve the creamy texture cauliflower was substituted instead of the half-and-half cream. By pureeing the cauliflower it produced a similarly nice creamy texture. Also, adding extra calm juice helps keep the calm flavor.
First, start by cooking a few strips of bacon until crispy, then remove and place on paper towels to drain. Sauté the onion, garlic, and thyme to enhance their flavor.
Add cauliflower florets as well as the calm juice and bone broth. Also, scrape up any brown bits left from the bacon. Simmer until the cauliflower begins to break down.
Transfer the cauliflower to a blender and blend until the mixture is smooth. Return it back into the Dutch oven on medium heat then add the celery, garlic, salt, and pepper.
Add sweet potatoes, once tender turn down the heat to simmer and add the clams and coconut milk. Continue to stir until the coconut milk is creamy. Finally, garnish with bacon and parsley.
On To The Recipe:
- 1 tablespoon coconut oil or ghee
- 4 bacon strips, crumbled
- 1 large onion, minced
- 1 celery stalk, minced
- 1 garlic clove, minced
- 1 medium cauliflower
- 1 cup broth (chicken or vegetable)
- 1/4 dried thyme
- 2 medium sweet potatoes
- 1 - 10 oz can baby clams (juice reserved)
- 1 can full-fat coconut milk
- Sea salt and fresh ground pepper to taste
- In a Dutch oven cook bacon over medium heat until crisp about 8 minutes. Transfer to a paper toweled lined plate to drain.
- Sauté onion and celery in oil until translucent 1-2 minutes. Add garlic, thyme, salt, and pepper stirring frequently, about 1 minute.
- Stir in cauliflower, broth, and clam juice (reserve 1 tablespoon), bring to a boil. Reduce heat and simmer until cauliflower is tender about 15 minutes.
- Carefully pour the soup into a blender and mix until cauliflower is smooth. Carefully pour it back into the Dutch over and continue to simmer.
- In a small bowl, whisk the reserved clam juice and arrowroot flour until smooth. Add into soup and stir.
- Add coconut milk and clams. Stir until creamy, 1-2 minutes.
- Garnish with crumbled bacon or parsley (optional).
- If you are following a Candida diet omit the bacon and substitute 1 tablespoon of coconut oil or ghee for the bacon drippings.
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