Whole30 Classic New England Clam Chowder
Indulge in the creamy, comforting flavors of this Whole30 Classic New England Clam Chowder—a wholesome twist on the traditional favorite. Bursting with tender clams, hearty Russet potatoes, and the savory richness of coconut milk, this dairy-free chowder skips the cream without sacrificing any of the velvety texture. Crispy sugar-free bacon adds smoky depth, while aromatic garlic, thyme, and a hint of bay leaf create layers of irresistible flavor. Thickened naturally with arrowroot powder, this chowder is both Paleo and Whole30-friendly, making it a nourishing choice for a satisfying meal. Ready in just an hour, this crowd-pleasing, gluten-free soup is perfect for cozy nights or for impressing guests with a healthier take on a New England classic. Garnished with fresh parsley and a delightful crunch of crumbled bacon, it’s a bowl of comfort you can feel good about.
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Recipe Information
Ingredients
- 3 cans (6.5 oz each) canned clams
- 1 cup clam juice
- 4 slices bacon, sugar-free
- 1 medium, finely chopped yellow onion
- 2 chopped celery stalks
- 3 minced garlic cloves
- 2 medium, peeled and diced Russet potatoes
- 1 teaspoon, dried thyme
- 1 bay leaf
- 1 cup coconut milk, full-fat
- 2 tablespoons arrowroot powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Drain the canned clams, saving the juice in a bowl. Set both clams and juice aside.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate, leaving the bacon fat in the pot.
Add the chopped onion and celery to the pot with the bacon fat and sauté until the vegetables are tender, about 5 minutes.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Pour in the reserved clam juice and additional cup of clam juice. Add the diced potatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
In a small bowl, whisk the arrowroot powder into the coconut milk until smooth.
Once the potatoes are tender, stir the coconut milk mixture into the pot and simmer for 5 more minutes until the chowder has thickened slightly.
Return the clams to the pot and heat through, about 2 minutes. Season with salt and black pepper to taste.
Remove bay leaf before serving.
Crumble the crispy bacon and garnish the chowder with bacon and fresh parsley before serving.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 568 mg | 12% | |
*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.
