Paleo Classic Clam Soup
Dive into the comforting and wholesome flavors of Paleo Classic Clam Soup, a modern twist on a seafood favorite that’s as nutritious as it is delicious. This creamy, dairy-free recipe uses coconut milk to create a luscious broth, perfectly complemented by the briny essence of fresh clams and aromatic vegetables like onion, celery, carrot, and garlic. Infused with herbs like thyme and bay leaf, and brought to life with a splash of lemon and parsley, this soup is a Paleo-friendly masterpiece that’s both hearty and light. Ready in under an hour, this dish is perfect for cozy dinners, ideal for seafood lovers, and packed with clean, nourishing ingredients to satisfy your cravings. Whether you’re embracing the Paleo lifestyle or simply looking for a flavorful way to enjoy clams, this classic recipe makes every spoonful unforgettable!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds fresh clams
- 1 cup coconut milk
- 2 cups chicken broth
- 1 large onion
- 3 units garlic cloves
- 2 units celery stalks
- 1 large carrot
- 1 teaspoon thyme
- 1 unit bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1 unit lemon
Instructions
1. Begin by cleaning the clams: scrub them under running water to remove any dirt. Discard any clams that are open and don't close when tapped.
2. Finely chop the onion, garlic, celery, and carrot.
3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté for about 5 minutes until the vegetables are soft and fragrant.
4. Pour in the chicken broth and bring it to a simmer.
5. Add the clams to the pot along with the thyme, bay leaf, salt, and black pepper.
6. Cover the pot and let it simmer for 7-10 minutes, or until the clams open. Discard any that do not open.
7. Remove the clams using a slotted spoon and set aside to cool slightly. Once cool enough to handle, remove the clam meat from the shells and return the meat to the pot.
8. Stir in the coconut milk and continue to cook for an additional 5 minutes, allowing the flavors to meld together.
9. Taste and adjust the seasoning if necessary.
10. Garnish with freshly chopped parsley and a squeeze of lemon before serving.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 4136 mg | 180% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 32.8 g | ||
| Protein | 243.4 g | 487% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1063 mg | 82% | |
| Iron | 258.5 mg | 1436% | |
| Potassium | 7237 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
