Whole30 Clam Chowder
Rating
4 out of 5 stars
(3)
Ingredients
- 5 strips no-sugar bacon
- 1 tbsp. ghee
- 1 medium yellow onion, diced
- 2 stalks of celery, diced
- 2 cloves garlic, minced
- 1 large head cauliflower, cut into florets
- 4 cups chicken or vegetable broth
- 8oz. jar clam juice
- 1 bay leaf
- 1/2 tsp. dried thyme
- 2.5 cups diced yellow or russet potato
- Kosher salt and black pepper, to taste
- 1 cup unsweetened, full fat coconut milk (blended until smooth, so it is no longer separated)
- 3 (6.5oz) cans whole clams, undrained
- Chopped chives, for serving
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Preparation
Step 1
Heat a dutch oven, or large soup pot, over medium heat. Place strips of bacon in the bottom of the skillet and fry until crisp. Remove bacon from the skillet, reserving the bacon fat in the bottom, and set on a paper towel.
Step 2
Add the ghee, diced onions, celery, and garlic to the bacon fat, and a pinch of salt and pepper saute until tender, about 5-7 minutes.
Step 3
Add the cauliflower florets, the broth, the clam juice, bay leaf and the thyme. Stir to combine and bring to a boil. Once boiling, reduce heat to simmer and let simmer, covered, until cauliflower is fork tender, about 15 minutes.
Step 4
Remove the bayleaf and set aside. Meanwhile, using an immersion blender or a blender, blend soup until smooth.
Step 5
Place bayleaf back into the pot with the soup. Add the diced potatoes and let simmer until tender, about 12-15 minutes.
Step 6
Pour in the cans of clams (with the juices) and the coconut milk, stir to combine. Cook for 3-5 more minutes, or until the clams are heated through.
Step 7
Taste the soup and add more salt and pepper, to taste. If soup is too thick, add 1/4 broth at a time until it reaches the consistency you prefer.
Step 8
Ladle soup into bowls, top with chopped chives and chopped bacon bits.
Step 9
Enjoy!
Step 10
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