Paleo Classic New England Clam Chowder
Dive into a comforting bowl of Paleo Classic New England Clam Chowder, a dairy-free twist on the beloved seaside favorite! Packed with fresh clams, smoky bacon, and a creamy base made from pureed cauliflower and coconut milk, this chowder delivers all the hearty, rich flavors you love while keeping things light and paleo-friendly. Aromatics like garlic, onion, and thyme create a savory depth that pairs perfectly with the briny sweetness of clams, while crispy bacon and fresh parsley add the finishing touches for a gourmet feel. Ready in under an hour, this wholesome, gluten-free dish is ideal for anyone seeking a healthy yet indulgent soup recipe brimming with coastal charm. Perfect for chilly evenings or as an elegant starter, this paleo clam chowder is sure to impress!
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 4 slices bacon
- 2 tablespoons ghee or clarified butter
- 1 medium, chopped onion
- 2 diced celery stalks
- 3 cloves, minced garlic
- 3 cups chicken broth
- 1 medium head, cut into florets cauliflower
- 1 bay leaf
- 1 teaspoon, chopped fresh thyme
- 1 cup coconut milk
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Rinse the clams thoroughly under cold water, discarding any clams with broken shells. Place them in a large pot, cover with water, and bring to a boil. Cook for about 5-7 minutes, or until the clams open. Remove the clams from the pot, set aside to cool, and reserve the clam broth by straining through a fine sieve.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, leaving the rendered fat in the pot.
Add the ghee to the pot along with the chopped onion, celery, and minced garlic. Sauté until the onions are translucent, about 5 minutes.
Add the chicken broth, reserved clam broth, and cauliflower florets to the pot. Stir in the bay leaf and fresh thyme. Bring to a simmer and cook until the cauliflower is tender, about 15 minutes.
While the cauliflower is cooking, remove the clams from their shells and chop them coarsely. Discard the shells.
Once the cauliflower is tender, remove the bay leaf and use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.
Stir in the coconut milk, chopped clams, sea salt, and black pepper. Simmer for an additional 5 minutes until everything is warmed through and flavors meld.
Taste and adjust seasoning if needed. Crumble the crispy bacon and stir in just before serving.
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 6146 mg | 267% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 43.1 g | ||
| Protein | 267.3 g | 535% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1273 mg | 98% | |
| Iron | 260.5 mg | 1447% | |
| Potassium | 9685 mg | 206% | |
*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.
