Creamy Paleo Clam Chowder

Creamy Paleo Clam Chowder Creamy Paleo Clam Chowder


2 medium sweet potatoes, peeled and diced
2 medium carrots, sliced
2 medium celery stalk(s), chopped
6 slices bacon, cooked and diced (1/2 pound)
1/2 medium onion, yellow, diced
2 medium garlic cloves, minced
1 cup clams, chopped, drained, reserve liquid
2 tbsps olive oil, or lard
2 tbsps arrowroot powder
1-403ml can coconut milk, full fat
1/2 tsp Italian seasoning
1/4 tsp cayenne pepper
1 tbsp parsley, fresh, chopped
1-2 bay leave, fresh, whole
1/2 tsp sea salt, to taste
1/2 tsp black pepper, freshly ground, to taste
chives, chopped, to top each bowl
bacon, crumbled, to top each bowl

  1. In a large pot, boil sweet potatoes, carrots, and celery in enough water to cover.
  2. Cook until tender, about 10 minutes. Do not drain. Set aside.
  3. While the vegetables are boiling, sauté bacon until crisp in a saucepan over medium heat. Remove bacon and drain on paper towels. Set bacon aside, but retain bacon grease in saucepan.
  4. Add onion and garlic to the saucepan containing bacon grease and sauté until soft. Push onion to the side of pan. Add clams and sauté lightly, about 4 minutes, do not overcook. Remove clams and onion with a slotted spoon, and add to vegetables in pot.
  5. Add reserved bacon to pot with vegetables and clams.
  6. Discard excess bacon grease from saucepan. Over medium-low heat, combine olive oil/lard with arrowroot powder. Gradually whisk in coconut milk. Continue cooking, stirring constantly until mixture thickens. Do not boil.
  7. Add the coconut cream sauce from previous step, reserved clam nectar, herbs, and seasoning’s to cooking pot. Heat through but do not boil.
  8. Ladle into bowls and serve.
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