Paleo Clam Chowder

DAIRY FREE, GRAIN FREE
Ingredients:

2 cups raw cashews, soaked in boiling water for 30 minutes

4 slices of bacon, chopped (look for good quality uncured pastured bacon)

1 cup yellow onion, chopped

½ cup celery, chopped

1 cup celery root or celeriac, peeled and diced small (sunchokes work great as well)

4 cups water

16 oz bottled clam juice or chicken bone broth

2 sprigs fresh thyme

1 bay leaf

1 teaspoon old bay seasoning

½ teaspoon sea salt

a pinch of pepper

3 6.5-oz cans minced clams, drained and rinsed or 20 oz fresh clams, chopped*

Instructions:

Place the bacon in a deep stockpot and cook over medium-high heat until most of the fat has rendered, and bacon is crisp, about 2-3 minutes.

Stir in the onions, celery, and celery root or celeriac or sunchokes and sauté for 10 minutes, or until the vegetables are cooked, but still firm.

Add the water, clam juice or broth, thyme, bay leaf, and spices. Cover and simmer for 20 minutes.

Remove 2 cups of soup, and place in a blender. Drain and rinse the cashews, then add them to the blender. Blend for 30 seconds, until smooth.

Return the cream mixture to the pot and stir to incorporate.

Stir in the clams and simmer for another 5 minutes, until the clams are warm. Remove pot from heat and allow the soup to thicken for 10 minutes before serving.

When my friend, Dr. Tito makes this recipe he adds fresh corn, linguica and chopped carrots- all flavorful additions!

  • Fresh clams take a bit more work, but if they are available to you, they amplify the flavor of this soup.
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A cup of paleo clam chowder

Paleo Clam Chowder


  • Author: Beth Bollinger

Ingredients

Scale

2 cups raw cashews, soaked in boiling water for 30 minutes

4 slices of bacon, chopped (look for good quality uncured pastured bacon)

1 cup yellow onion, chopped

½ cup celery, chopped

1 cup celery root or celeriac, peeled and diced small (sunchokes work great as well)

4 cups water

16 oz bottled clam juice or chicken bone broth

2 sprigs fresh thyme

1 bay leaf

1 tsp old bay seasoning

½ tsp sea salt

a pinch of pepper

3 6.5-oz cans minced clams, drained and rinsed  or 20 oz fresh clams, chopped*


Instructions

Place the bacon in a deep stockpot and cook over medium-high heat until most of the fat has rendered, and bacon is crisp, about 2-3 minutes.

Stir in the onions, celery, and celery root or celeriac or sunchokes and sauté for 10 minutes, or until the vegetables are cooked, but still firm.

Add the water, clam juice or broth, thyme, bay leaf, and spices. Cover and simmer for 20 minutes.

Remove 2 cups of soup, and place in a blender. Drain and rinse the cashews, then add them to the blender. Blend for 30 seconds, until smooth.

Return the cream mixture to the pot and stir to incorporate.

Stir in the clams and simmer for another 5 minutes, until the clams are warm. Remove pot from heat and allow the soup to thicken for 10 minutes before serving.

When my friend, Dr. Tito makes this recipe he adds fresh corn, linguica and chopped carrots- all flavorful additions!

* Fresh clams take a bit more work, but if they are available to you, they amplify the flavor of this soup.

Keywords: DAIRY FREE, GRAIN FREE