Grain & Dairy Free, Paleo Clam Chowder
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Creamy Paleo Clam Chowder


  • 4 cups Peeled & Cubed Potatoes red skinned or yukons work great
  • 4 cups Chicken Bone Broth
  • 1/4 pound bacon chopped in little pieces
  • 1/2 cup chopped celery
  • 1 cup Onion
  • 1/4 cup chopped carrot peeled & chopped
  • 1/4 cup potato starch or arrowroot starch
  • 8 ounces clam juice
  • 2 Bay Leaves
  • 2 sprigs fresh thyme
  • 1/2 teaspoon White Pepper
  • 2 6.5 ounce cans Minced Clams (drained and rinsed)
  • 1 6.5 ounce can Chopped Clams (drained and rinsed)
  • 2 cups coconut milk (canned) or heavy cream
  • Tabasco to taste
  • Sea Salt to taste


  • 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!)
  • 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.
  • In a large pot, cook bacon pieces until crisp
  • Add celery, onion, and carrots. Sweat the veggies until soft.. about 5 minutes
  • Sprinkle in corn starch, stir and cook for 2 minutes
  • Add the reserved potato cooking liquid/chicken broth, clam juice, bay leaf, thyme and white pepper. Simmer soup for 5 minutes or until thick.
  • Add reserved potatoes, clams and coconut milk/cream and milk.
  • 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
  • Remove bay leaf/thyme sprigs and serve!
  • Enjoy!