Whole30 Classic New England Clam Chowder

Indulge in the comforting, creamy flavors of Whole30 Classic New England Clam Chowder, a deliciously wholesome twist on the traditional favorite. This dairy-free and gluten-free chowder is packed with tender clams, hearty Russet potatoes, and aromatic veggies like sautéed onions, celery, and garlic. The rich base is made with full-fat coconut milk and thickened with arrowroot powder, ensuring every spoonful is luxuriously creamy without compromising Whole30 guidelines. Crispy sugar-free bacon and a fresh parsley garnish elevate the dish, adding savory depth and vibrant color. Ready in just an hour, this healthy clam chowder is perfect for a cozy family dinner or meal prep for the week. Savor the hearty flavors of a coastal classic, reimagined for a paleo and Whole30 lifestyle!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Drain the canned clams, saving the juice in a bowl. Set both clams and juice aside.

Step 2

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.

Step 3

Add the chopped onion and celery to the pot with the bacon fat and sauté until the vegetables are tender, about 5 minutes.

Step 4

Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 5

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.

Step 6

In a small bowl, whisk the arrowroot powder into the coconut milk until smooth.

Step 7

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.

Step 8

Return the clams to the pot and heat through, about 2 minutes. Season with salt and black pepper to taste.

Step 9

Remove bay leaf before serving.

Step 10

Crumble the crispy bacon and garnish the chowder with bacon and fresh parsley before serving.

Nutrition Facts

Serving size	(2111.6g)

Amount per serving	% Daily Value*
Calories	2186.9

Total Fat 105.5g	0%
Saturated Fat 67.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 299.8mg	0%
Sodium 5820.6mg	0%
Total Carbohydrate 159.9g	0%
Dietary Fiber 22.1g	0%
Total Sugars 24.4g
Protein 158.4g	0%

Vitamin D 0IU	0%
Calcium 681.8mg	0%
Iron 28.1mg	0%
Potassium 4970.8mg	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: 42.7%

Protein: 28.5%

Carbs: 28.8%