Dairy-Free Clam Chowder

A paleo take on a New England comforting classic. This is a forgiving recipe, and all amounts are estimates. Stretch out the clams with more celery and root veggies if needed!

Source: Rachel DeBoer; inspired by https://gutsybynature.com/2019/02/19/clam-chowder-oyster-crackers-aip/


coconut or olive oil to coat the bottom of the pan
large onion, diced
bay leaves
1 tablespoon
fresh or dried thyme
2 cans
sustainably sourced wild caught clams (or 1 package frozen; *see note on sourcing)
chopped celery
light colored chopped root veggies (like rutabaga, turnip, potato, celery root, etc)
2 quarts
bone broth (supplement with water if needed and flavor balance with salt at the end)
1 can
full fat coconut milk
chopped leafy greens (including the stems)
cider vinegar (to flavor balance)

Additional Notes

*Note on Sourcing: Check out Seafood Watch from Montaray Bay Aquarium for best seafood sourcing options. 


Heat oil in the bottom of a large soup pot. Saute the onion with thyme leaves in the oil until translucent. Add drained or frozen clams and chopped celery, cooking and stirring together until all flavors meld (or frozen clams are cooked, about 10 minutes). Remove clams, celery, and onion mixture from the pot and set aside.

Add root veggies, bay leaf, and bone broth (supplementing with enough water if needed) to easily cover the root veggies. Replace the lid. Bring to a boil, then reduce heat to simmer until root veggies are cooked and soft. Remove bay leaves. Using an immersion blender, pulse so 1/3 to 1/2 of the root veggies are pureed, leaving a thicker soup, but still with bite-sized pieces of root veggies. Add the clams/onion/celery back, and add the chopped leafy greens, cooking for just a few minutes until the leafy greens brighten in color. Remove from heat and finish with a can of coconut milk. Salt and pepper to taste. Add a dash of apple cider or other vinegar to flavor balance. (Recipe♦353)

Dietary Preferences: