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.


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6 or 3 with plenty of leftovers!
30 Min
1 Hr
Stove Top


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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

How to Make Paleo New England Clam Chowder


  • 1Defrost pints of clams. Drain juice off clams and save each for later.
  • 2In a large soup pot cook bacon pieces until crisp then remove bacon pieces and drain on paper towel for garnish later.
  • 3Toss chopped onion, celery, carrots and sweet potato pieces in bacon grease and sweat the veggies until soft, about 5-7 minutes.
  • 4Sprinkle in 1/4 cup of potato starch, stir and cook for 2 minutes.
  • 5Add the chicken stock, clam juice, thyme and pepper and cook 5 minutes or until thick.
  • 6Add clams and coconut milk. Simmer until heated through.
  • 7Add tabasco and salt to taste. Simmer (do not boil) until ready to serve.
  • 8Remove thyme sprigs and serve garnished with bacon bits from step 2.

Printable Recipe Card

About Paleo New England Clam Chowder

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

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