Coconut Clam Chowder

By Kinsey Jackson
Yield 6 servings

This Paleo Coconut Clam Chowder recipe is so creamy and delicious, without the use of any dairy. The creaminess comes from full-fat coconut milk mixed with a bit of arrowroot powder, which could just as easily be excluded from the recipe (or replaced with another Paleo thickening agent) if need be. This Paleo clam chowder recipe calls for canned clams, but fresh clams could also be used – just give them a quick saute before adding to the soup. Check the comments below for more info about using live or frozen clams in this recipe. Clams are a rich source of protein and minerals, and are particularly delicious when they’re swimming in a bowl of coconut milk chowder!

Ingredients:

• 2 medium sweet potato(es) peeled and diced
• 2 medium carrot(s) sliced
• 2 medium celery stalk(s) chopped
• 6 slice(s) bacon cooked and diced
• 1/2 medium onion(s), yellow diced
• 2 medium garlic clove(s) minced
• 1 cup(s) clams chopped, drained (reserve liquid)
• 2 tablespoon(s) olive oil or lard
• 2 tablespoon(s) arrowroot powder
• 1 can(s) coconut milk, full fat (403 mL)
• 1/2 teaspoon(s) Italian seasoning
• 1/4 teaspoon(s) cayenne pepper
• 1 tablespoon(s) parsley, fresh chopped
• 1/2 teaspoon(s) sea salt to taste
• 1/2 teaspoon(s) black pepper freshly ground, to taste

Method:

1. In a large pot, boil sweet potatoes, carrots, and celery in enough water to cover.
2. Cook until tender, about 10 minutes. Do not drain. Set aside.
3. While the vegetables are boiling, saute bacon until crisp in a saucepan over medium heat. Remove bacon and drain on paper towels. Set bacon aside, but retain bacon grease in saucepan.
4. Add onion and garlic to the saucepan containing bacon grease and saute until soft. Push onion to the side of pan. Add clams and saute lightly, about 4 minutes, do not overcook. Remove clams and onion with a slotted spoon, and add to vegetables in pot.
5. Add reserved bacon to pot with vegetables and clams.
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6. Discard excess bacon grease from saucepan. Over medium-low heat, combine olive oil/lard with arrowroot powder. Gradually whisk in coconut milk. Continue cooking, stirring constantly until mixture thickens. Do not boil.
7. Add the coconut cream sauce (from previous step), reserved clam nectar, and seasonings to cooking pot. Heat through but do not boil.
8. Ladle into bowls and serve.