Creamy Paleo Clam Chowder

clam chowder-01
I don’t know about you, but I LOVE a creamy bowl of Clam Chowder! I’ve been making this chowder for several years and I am really excited to share this recipe with you!

Not only is this excellent made with dairy milk, but if you prefer to avoid dairy – I promise it’s equally excellent with coconut milk instead! (I have a casein allergy and tested the coconut milk version on a group of 4 hungry hunters – they LOVED it! Couldn’t even tell it was dairy free!)

How do you like your soup?? I like LOTS of stuff in my soup, almost stew — So although I started out this recipe using just one can of each minced and chopped clams – I now use 2 of each – I LOVE a clam chowder thats FULL OF CLAMS, don’t you!?!?

Oh – and in this pretty picture (below) I did add some steamed clams to make it pretty, but you don’t have to.. if you WANT to just steam them until they pop open then add them to your chowder as garnish!! … know what’s funny??? this pic is on a ratty old bench on my back porch and I LOVE the texture!

IMG_3266

If you’re currently doing a 21DSD, leave out the potatoes and use arrowroot powder – it will still be super yummy!

Creamy Paleo Clam Chowder
 

Ingredients
  • 4 cup Peeled & Cubed Potatoes (red skinned or yukons work great)
  • 4 cup Chicken Stock, homemade please!!!
  • ¼ pound of bacon (chopped in little pieces)
  • ½ cup Celery, chopped
  • 1 cup Onion, chopped
  • ¼ cup Carrot, peeled & chopped
  • ¼ cup Potato Starch (arrowroot works too)
  • 1 bottle Clam Juice (8 oz)
  • 2 Bay Leaves
  • Fresh Thyme Sprigs
  • ½ teaspoon Ground White Pepper
  • 1 or 2 cans of Minced Clams (6.5 oz, drained and rinsed)
  • 1 or 2 cans of Chopped Clams (6.5 oz, drained and rinsed)
  • 2c Coconut Milk (click HERE for the brand I recommend) or 1 cup Raw Organic Milk & 1 cup Raw Organic Cream
  • Tabasco, to taste
  • Sea Salt

Instructions
  1. Simmer potatoes in the chicken broth, with a large pinch of salt for about 10 minutes or until potatoes are tender but not yet completely cooked (don’t want them to fall apart!)
  2. Drain potatoes – reserving the cooking liquid from the potatoes!!! (you’ll add it back into the soup later).. set the cooking liquid and potatoes aside.
  3. In a large pot, cook bacon pieces until crisp
  4. Add celery, onion, and carrots. Sweat the veggies until soft.. about 5 minutes
  5. Sprinkle in corn starch, stir and cook for 2 minutes
  6. Add the reserved potato cooking liquid/chicken broth, clam juice, bay leaf, thyme and white pepper. Simmer soup for 5 minutes or until thick.
  7. Add reserved potatoes, clams and coconut milk/cream and milk.
  8. Season with a few drops of tobacco, sea salt and additional white pepper as desired. Return soup to a simmer (do not boil) for about 3 minutes
  9. Remove bay leaf/thyme sprigs and serve!
  10. Enjoy!

 

 

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I have personally used myself and trust.

Hayley Ryczek

Hayley Ryczek is a health food blogger at Health Starts in the Kitchen and certified Holistic Health Coach educated by the Institute of Integrative Nutrition. She is passionate about REAL FOOD for optimum health and enjoys creating healthy recipes that she shares on her blog. Hayley resides in southwestern Pennsylvania with her husband, Ray. Together they have a beautiful organic garden, raise heritage breed chickens & turkeys and enjoy foraging for wild mushrooms & other edible treasures.

You may also like...

6 Responses

  1. Tim O'Toole says:

    Looks awesome and I want to try but can you please clarify 1/3 corn starch (tsp. Tblsp. Cup doesn’t say and on the clams do you put in both chopped and pieces or one or the other. Sorry been cooking for yrs but need to verify. Thanks, Btw love your sight I look forward to it everyday.

    Tim

  2. Tim O'Toole says:

    Thank you!

  3. Rachel says:

    It should be noted that this recipe is for those 18 and over, as revealed in step 8 : “Season with a few drops of tobacco…” Teehee. ;)

    No, seriously, I plan to try this tonight. I’m a little curious about the “Paleo” in the title. I thought potatoes and potato starch were generally avoided by those following a Paleo diet…. (I’m not saying I’d never eat them, but I’ve just never seen a “Paleo” recipe that calls for these ingredients.) Looking forward to trying this chowder, although I’ll have to do turnips in place of potatoes, just beacuse that’s what I have on hand.

    • Hayley Ryczek says:

      Rachel – roots and tubers have been a part of man’s regular diet for millions of years, the idea of a one-size-fits-all paleo template no longer exists :) We each need to do what is best for our unique bodies – Potatoes are considered a safe starch and we enjoy them as an occasional treat since generally we feel best eating lower carb…

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: