Paleo Classic New England Clam Chowder

Dive into a comforting bowl of Paleo Classic New England Clam Chowder, a wholesome twist on a seaside favorite crafted to fit your paleo lifestyle. This creamy soup swaps traditional heavy cream for rich coconut milk, pairing perfectly with tender fresh clams and a cauliflower base that mimics the velvety texture of classic chowder. Infused with savory notes of bacon, garlic, and fresh thyme, this recipe delivers indulgent flavor without sacrificing dietary goals. Ready in just an hour, it's a hearty, dairy-free dish that's perfect for cozy dinners or impressing guests with a health-conscious spin on a New England staple. Garnished with crisp bacon and fresh parsley, it's a paleo-friendly masterpiece you’ll crave year-round!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the ghee to the pot along with the chopped onion, celery, and minced garlic. Sauté until the onions are translucent, about 5 minutes.

Step 4

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.

Step 5

While the cauliflower is cooking, remove the clams from their shells and chop them coarsely. Discard the shells.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning if needed. Crumble the crispy bacon and stir in just before serving.

Step 9

Serve hot, garnished with fresh chopped parsley.

Nutrition Facts

Serving size	(3024.8g)

Amount per serving	% Daily Value*
Calories	2164.8

Total Fat 61.0g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 712.2mg	0%
Sodium 6146.4mg	0%
Total Carbohydrate 127.9g	0%
Dietary Fiber 20.1g	0%
Total Sugars 43.1g
Protein 267.3g	0%

Vitamin D 5.1IU	0%
Calcium 1272.7mg	0%
Iron 260.5mg	0%
Potassium 9684.8mg	0%

*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.

Source of Calories

Fat: 25.8%

Protein: 50.2%

Carbs: 24.0%