Clam Chowder Recipe

5 from 1 vote

There is nothing better than a hearty soup to warm the soul.

This easy Clam Chowder is easily transformed into a dairy and gluten free clam chowder by using coconut cream and a starch of your choice for thickening.

Prep Time20

Cook Time20

Total Time40

Course: Main Entrées

Cuisine: New England

Keyword: clam chowder, paleo, whole30

Servings:

Calories: 557kcal

Author: AmyG

Ingredients

1 tablespoon of butter use ghee for Whole30
½ cup of chopped white onions
1 stalk of celery chopped
1 clove of garlic chopped
1 tablespoon of white wine use apple cider vinegar or lemon juice for Whole30
3 tablespoons all purpose flour use potato starch for Whole30
1 cup of full fat cream use 1 - 400 ml can of coconut cream for Whole30
2 cups of vegetable stock or more
284 grams of baby clams 2 small cans
100 grams of smoked oysters 1 package (optional)
4 small potatoes chopped
1 bay leaf
1 sprig of fresh thyme
Fresh parsley
salt and pepper to taste
bacon bits optional

Instructions

In a medium saucepan, sauté garlic, celery and onion in butter/ghee. Add the thyme and stir.
Once the onion is translucent add the wine/apple cider vinegar
Deglaze pan and add the clams and oysters.
add the the vegetable stock and bring to a boil.
If you find the soup is to salty, add 1 cup of water.
Take the cream or the coconut cream and divide it in two. Add flour/starch to one half to make a slurry.
Add the the cream to the saucepan and then add the slurry to the sauce pan stirring to incorporate. Bring to boil, simmer.
Add cubed potatoes and bay leaf. Simmer for 20 minutes.
Pour into soup bowls and garnish with fresh parsley and bacon (optional).

Notes

Hint: Divide the cream into two, use half of the cream to make a slurry with flour or starch.

If you are using coconut cream as a non dairy substitute, use full fat coconut cream not coconut milk. Coconut milk has a different consistency and will separate when the soup simmers.

Nutrition