Paleo New England Clam Chowder

Jeanne Collins


I am going to endeavor to follow the Wahls Protocol Paleo Diet. So, no gluten, no dairy, no carbs, but that doesn't mean I can't have the things I love, I just have to learn new ways of preparing them! One of the things the Wahls Protocol says is to eat organ meat once a week. Well, I'm not terribly fond of organ meat so I was delighted to find clams in this category! My first attempt at Paleo Clam Chowder was absolutely delicious! Nobody could tell it didn't have cream in it.

pinch tips: How to Use a Whisk




6 or 3 with plenty of leftovers!


30 Min


1 Hr


Stove Top


4 c
peeled and cubed sweet potatoes
2 c
chicken stock, no salt
4 slice
nitrite-free un-cured bacon
4 stalk(s)
celery, chopped
1 c
onion, chopped
1 c
carrots, chopped
1/4 c
potato starch
2 lb
frozen wild chopped clams (i got mine at whole foods
3 sprig(s)
fresh thyme
1/2 Tbsp
fresh ground pepper
2 c
coconut milk, unsweetened
tabasco to taste
sea salt

Directions Step-By-Step

Defrost pints of clams. Drain juice off clams and save each for later.
In a large soup pot cook bacon pieces until crisp then remove bacon pieces and drain on paper towel for garnish later.
Toss chopped onion, celery, carrots and sweet potato pieces in bacon grease and sweat the veggies until soft, about 5-7 minutes.
Sprinkle in 1/4 cup of potato starch, stir and cook for 2 minutes.
Add the chicken stock, clam juice, thyme and pepper and cook 5 minutes or until thick.
Add clams and coconut milk. Simmer until heated through.
Add tabasco and salt to taste. Simmer (do not boil) until ready to serve.
Remove thyme sprigs and serve garnished with bacon bits from step 2.

About this Recipe

Course/Dish: Chowders, Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy