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This Whole 30 Clam Chowder is a healthier version of everyone’s favorite New England Clam Chowder. The dairy and gluten have been removed, but all of the flavor remains! Yes, I am calling this “healthier” even though it contains bacon. My blog, my rules, LOL The bacon in question is as pure as possible, pork and celery salt, so there are no pesky additives or chemicals added…..
just pure, delicious flavor!! You will also not be consuming all 6 slices yourself, you have to share. 😉
***If you want to make a rich and creamy, non-Whole 30 version of this soup I am including the instructions for you in the recipe!!***
Okay, let’s get down to business. This Whole 30 Clam Chowder is not going to make itself now is it?
How to make Whole 30 Clam Chowder:
Place the bacon on the bottom of a large Dutch oven or sauce pan. Cook over medium-high heat until crispy. Remove from pan and drain on paper towels…..
I had an AHA moment yesterday and realized that chopping the bacon BEFORE cooking, will cook faster and more evenly. 😉
Add the onions, carrots, and celery to the pan and cook until softened, 4 to 5 minutes stirring occasionally. Add the garlic, stir and cook for one minute…..
Sprinkle the arrowroot starch over the vegetables, stir to combine. {or substitute all-purpose flour}….
Add the potatoes, clam juice, chicken stock, bay leaves, thyme, and white pepper. Bring to a gentle boil, then reduce heat and simmer for 15 to 20 minutes, until the potatoes are fork tender…..
Remove the bay leaves, add the Cashewmilk** {or half & half} and clams. Stir and cook until heated through, about 2 minutes…..
Serve immediately garnished with the chopped bacon and green onions…..
This Whole 30 Clam Chowder might not be as thick and creamy as the original, but it is loaded with clams and flavor!
Notes:
- I cut my potatoes into large chunks so they would show up in the photos, but they did not cook!! They need to be diced closer to the size of the carrots in order to cook thoroughly.
- If you would like large potato chunks in your soup, peel and boil your potatoes separately and add them at the end with the clams.
- Do not remove the bacon grease from the pan, that is your cooking oil to saute the vegetables.
- If you do not have arrowroot starch, you can substitute tapioca starch.
- Why white pepper? White pepper blends into the soup without adding black flecks. It is also spicier, so it has more flavor.
- You can substitute canned coconut milk {shake thoroughly} for the cashewmilk if you would like. Yes, your soup will have a coconut flavor.
- For a Lent compliant version: omit the bacon and saute the vegetables in 2 to 3 Tablespoons of olive oil.
Some of my other favorite soup recipes:
Roasted Cauliflower and Garlic
Roasted Red Pepper Soup with Grilled Shrimp
Instant Pot Butternut Squash and Apple Soup
***I have not tried this yet, but you could substitute Cashew Cream for the CashewMilk for a thicker, creamier soup***
Enjoy!!
Whole 30 Clam Chowder
Ingredients
- 6 slices whole 30 approved bacon
- 2 stalks celery (diced)
- 2 carrots (peeled and sliced)
- 1 small yellow onion (diced)
- 2 large cloves garlic (minced)
- 3 small potatoes (peeled and diced)
- 1 cup chicken stock
- 8 ounce bottle all-natural clam juice
- 1/2 teaspoon ground white pepper
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 2 whole bay leaves
- 3 Tablespoons arrowroot starch
- 1 1/2 cups unsweetened Cashewmilk
- 3 cans chopped clams (6.5 ounce each)
- diced green onions or chives (to garnish)
Instructions
- Place the bacon on the bottom of a large Dutch oven or sauce pan. Cook over medium-high heat until crispy. Remove from pan and drain on paper towels.
- Add the onions, carrots, and celery to the pan and cook until softened, 4 to 5 minutes stirring occasionally.
- Add the garlic, stir and cook for one minute.
- Sprinkle the arrowroot starch {or all-purpose flour} over the vegetables, stir to combine.
- Add the potatoes, clam juice, stock, bay leaves, thyme, and white pepper. Bring to a gentle boil, then reduce heat and simmer for 15 to 20 minutes, until the potatoes are fork tender.
- Remove the bay leaves, add the Cashewmilk** {or half & half} and clams. Stir and cook until heated through, about 2 minutes.
- Serve immediately garnished with the chopped bacon and green onions.
Notes
- I cut my potatoes into large chunks so they would show up in the photos, but they did not cook!! They need to be diced closer to the size of the carrots in order to cook thoroughly.
- If you would like large potato chunks in your soup, peel and boil your potatoes separately and add them at the end with the clams.
- Do not remove the bacon grease from the pan, that is your cooking oil to saute the vegetables.
- If you do not have arrowroot starch, you can substitute tapioca starch.
- Why white pepper? White pepper blends into the soup without adding black flecks. It is also spicier, so it has more flavor.
- You can substitute canned coconut milk {shake thoroughly} for the cashewmilk if you would like. Yes, your soup will have a coconut flavor.
- For a Lent compliant version: omit the bacon and saute the vegetables in 2 to 3 Tablespoons of olive oil.
- This Clam Chowder can also be made with Half & Half if not following a Paleo or Whole 30 diet.
- Substitute 1/3 cup of all-purpose flour for the arrowroot starch for non-Paleo or Whole 30.
Nutrition
Whole 30 Clam Chowder
Print recipe
| Serves | 4 to 6 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Meal type | Main Course, Side Dish, Soup |
Ingredients
- 6 Slices whole 30 approved bacon
- 2 Stalks celery (diced)
- 2 carrots (peeled and sliced)
- 1 Small yellow onion (diced)
- 3 Large cloves garlic (minced)
- 3 Small potatoes (peeled and diced)
- 1 cup chicken stock
- 8 Ounce bottle all-natural clam juice
- 1/2 teaspoon ground white pepper
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 2 Whole bay leaves
- 3 Tablespoons arrowroot starch
- 1 1/2 Cups unsweetened Cashewmilk**
- 3 Cans chopped clams (6.5 ounce each)
- diced green onions or chives (to garnish)
Directions
| Place the bacon on the bottom of a large Dutch oven or sauce pan. Cook over medium-high heat until crispy. Remove from pan and drain on paper towels. | |
| Add the onions, carrots, and celery to the pan and cook until softened, 4 to 5 minutes stirring occasionally. | |
| Add the garlic, stir and cook for one minute. | |
| Sprinkle the arrowroot starch {or all-purpose flour} over the vegetables, stir to combine. | |
| Add the potatoes, clam juice, stock, bay leaves, thyme, and white pepper. Bring to a gentle boil, then reduce heat and simmer for 15 to 20 minutes, until the potatoes are fork tender. | |
| Remove the bay leaves, add the Cashewmilk** {or half & half} and clams. Stir and cook until heated through, about 2 minutes. | |
| Serve immediately garnished with the chopped bacon and green onions. | |
Note
**This Clam Chowder can also be made with canned coconut milk {shake thoroughly} instead of the Cashewmilk, or with Half & Half if not following a Paleo or Whole 30 diet.
Substitute 1/3 cup of all-purpose flour for the arrowroot starch for non-Paleo or Whole 30.
This recipe will be partying at these link parties!
You are an amazing cook! This looks absolutely delicious. Thanks so much for stopping by and sharing at Project Inspire{d} – I am now going to go drool somewhere and hope your soup shows up.
Awe, thank you Mary Beth, you are so sweet!!
I love me some clam chowder girl and even though this is a healthier version, it looks and sounds awesome, I’ll be pinning to try in the near future! And thanks for adding the “non-healthy” substitutes, super helpful! Stopping by from Wine’d Down Wednesday link-up!
Thank you so much Maggie! Non-healthy substitutes are my specialty.;)