Paleo Clam Chowder

I love Clam Chowder. I mean, I really love it.

Now that the weather is starting to cool off and it’s beginning to feel a bit like Fall here in California, I decided to try this healthier Paleo Clam Chowder version that is dairy-free - and doesn’t even have potatoes in it.

To be honest, I didn’t have high hopes because I like GOOD Clam Chowder. How could this possibly live up to the real deal? I live near Spud Point in Bodega Bay which is pretty much perfection when it comes to chowder.

Well, from my first taste of this…. IMPRESSED. Super impressed. My husband even ate two bowls.

I decided to add it here to my blog since this will now be a staple in my house from now on and you simply need to know how to make it for your family too.

Ingredients

• 2 cups raw cashews, soaked in water for 4 hours

• 4 slices bacon, chopped (I use Pedersen Farms sugar-free bacon)

• 1 cup chopped yellow onion

• 1/2 cup chopped celery

• 1 cup peeled cubed celery root, or celeriac

• 4 cups water

• 16 ounces bottled clam juice (I used Bar Harbor brand)

• 1 sprig fresh thyme

• 1 bay leaf, whole

• 1/2 teaspoon sea salt (more to taste if wanted)

• 3 6.5-ounce cans minced or chopped clams, drained and rinsed (I used Bar Harbor brand)

Method

1. Place the bacon in a Dutch oven or deep stockpot (I used my 5.5 quart Le Creuset and it was a perfect size) and cook over medium high heat until most of the fat has rendered, about 2-3 minutes after the pot heats up.

2. Stir in the onions, celery, and celery root and sauté for 10 minutes, or until vegetables are cooked but still firm.

3. Add the water, clam juice, thyme, bay leaf, and salt. Cover and simmer for 20 minutes.

4. Remove 2 cups of soup (mostly liquid) from the pot and place in a blender.

5. Drain and rinse the cashews, then add them to the blender and blend for 30 seconds, until smooth.

6. Return the cream mixture to the pot and stir to incorporate.

7. Stir in the clams and simmer for 5 minutes, until the clams are warm. Remove from the heat and allow the soup to thicken for 5-10 minutes before serving.

8. Salt and pepper to taste.

9. Garnish with a few shakes of hot sauce of choice like we did if you want!

Enjoy! This healthy Clam Chowder will pass for the original! Let me know if you try this in the comments! I’d love to know if you love it too!

This recipe is from the Cookbook Against All Grain - delectable paleo recipes to eat well & feel great - by Danielle Walker. This is just a tease of the delicious recipes in there so grab yours!