Paleo Clam Chowder
Homemade clam chowder is very simple to make. This rich and warming chowder is so delicious it won't last long.
Ingredients
- 1 tablespoon coconut oil or olive oil
- 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
- ¼ 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
Instructions
- 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).
Notes
If you are following a Candida diet omit the bacon and substitute 1 tablespoon of coconut oil or ghee for the bacon drippings.