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 sauté 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 sauté 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 .33 cup of all-purpose flour for the arrowroot starch for non-Paleo or Whole 30.