This Paleo Clam Chowder is a creamy, delicious, and healthy soup that is perfect for a winter meal. It is made with simple ingredients and is gluten-free, dairy-free, and Whole30 compliant. This soup is packed with flavor and nutrients and is family-friendly!
Why You’ll Love This Recipe
- This a delicious recipe that allows you to enjoy your favorite comfort food but still stick to your health goals.
- A low carb recipe that’s perfect for a chilly day.
- Creamy, comforting and so easy to make!
- This clam chowder is dairy-free, gluten-free, and Paleo. It’s also Whole30 compliant and Keto friendly.
Ingredients
You only need a handful of ingredients to help you make this flavorful recipe. All of these simple ingredients are easy to find at your local grocery store. After one quick trip to the store, you will be each to make this savory recipe.
- raw cashews soaked in boiling water for 30 minutes
- bacon, chopped
- yellow onion, chopped
- celery, chopped
- celery root or celeriac, peeled and diced small
- water
- bottled clam juice or chicken bone broth
- fresh thyme
- bay leaf
- old bay seasoning
- sea salt
- a pinch of pepper
- minced clams drained and rinsed or 20 oz fresh clams, chopped
Equipment
You only need a few kitchen tools to help you make this simple recipe. All of these kitchen tools are found in basic kitchens, which means you don’t need to worry about buying anything special.
- large stockpot or soup pot
- ladle
- knife and cutting board
How to Make
Making this Paleo Clam Chowder is so simple. just follow the recipe below and you will have a creamy and flavorful chowder that is not only healthy but also filling in no time at all.
- Place the bacon in a deep stockpot and cook over medium-high heat until most of the fat has rendered, and the 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 the pot from heat and allow the soup to thicken for 10 minutes before serving.
Storage
This Paleo Clam Chowder can be stored in an airtight container and placed in the fridge for up to 3 days. When you are ready to eat, simply reheat the soup on the stove over medium heat until it is warmed throughout. You may need to add a little bit of water to thin out the soup
Pro Tips
Here are a few tips to make sure your keto clam chowder turns out perfectly every time that you make it.
- Fresh clams really taste best in this recipe, however, they do take longer to make. If you are short on time, you can use canned clams. Just make sure to drain and rinse them before adding them to the soup.
- I prefer to use a heavy bottomed pot, like a dutch oven when I am making this creamy soup recipe.
- You can also add your favorite vegetables to this recipe by adding them when you sauté the onions, celery, and celeriac. Try adding some chopped parsnips or carrots for a little sweetness or some kale or spinach for a pop of color.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
I used the cashews to thicken this soup. If you still want to thicken it further you can an arrowroot slurry.
Technically, yes you can freeze this chowder. However, I don't recommend freezing it because it will be mushy when it is thawed.
I've found that the best way to reheat chowder is by reheating it on the stovetop on medium heat in a saucepan until it is warm and bubbly.
Paleo Clam Chowder- dairy free and gluten 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
- 2 cups bottled clam juice or chicken bone broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp old bay seasoning
- 1/2 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.