Creamy Whole30 Clam Chowder is everything you’d want in a rich bowl of chowder only it’s made with better quality ingredients than it’s more popular version.
If you’re whole30-ing your way through January and think there’s no way one can create a rich and creamy clam chowder that’s whole 30 approved, think again. In fact this will be in our regular rotation, whole30 or no whole30.
I was craving a hearty chowder but most of them have potatoes in them and as I’ve recently discovered, I have a potato intolerance.
So instead of drowning myself in self-pity, I put my big girl pants on and created this delicious bowl of low carb, potato free Creamy Whole30 Clam Chowder. It is a delicious bowl of pure comfort food on a cold wintry day.
And please notice the canned clams I found at Natural Grocers with few and compliant ingredients. Please read your labels because the most popular brand out there is full of junk. See the approved brand here.
Also, you’ll want to do some planning ahead for this recipe because it requires presoaking the cashews for a few hours. Bake the bacon ahead and let cool; reserve the fat.
And so the process begins by sauteing the onions and garlic with a little salt and pepper. This begins to lay a flavorful foundation. Add the rest of the veggies to the mix and stir to coat with the aromatic goodness.
Side note > On New Years Day we had our whole crew in and I served this chowder with lemongrass wings and drummies, cole slaw and a huge veggie and fruit tray with ferments, cheese and bread. While I’m doing the whole30, it’s silly to only offer whole30 compliant foods for a festive get together. But no deprivation here friends.
Everything but the bread and cheese were compliant. It was a winning menu for a wintry day. It will be on repeat for football gatherings. The wings recipe is Stephanie’s over at cookbycolor on instagram. Check out her page for the recipe. They were a huge hit with the family.
Okay, back to the chowder…after the bacon cools, cut it with a scissors into little pieces.
Once all the ingredients are in the pot, turn the heat up and at the first sign of a simmer, turn it low and cover to cook. If you boil clams they get tough.
Simply serve it with a tray of goodies like this to feed a crowd or serve it with a salad with additional protein.
Don’t forget to top the soup off with white wine vinegar at the end. It makes the flavors pop.
That’s all for now friends!
See you next time,
Creamy Whole30 Clam Chowder (serves 8-10)
1 pound whole30 approved bacon
3 tablespoons bacon grease from the bacon you cooked
1 yellow onion, chopped
3 cloves garlic, chopped
2 cups carrots, peeled and chopped
1 1/2 cups celery, chopped
2 cups cauliflower, separated into florets
1 teaspoon finely chopped fresh thyme
1 / 10 oz can Crown Prince wild caught clams, drained and chopped (save the clam juice)
3 tablespoons clam juice (reserved from drained clams)
1 1/2 cups raw cashews, soaked for 3-5 hours
4 cups chicken broth, divided (homemade or store-bought)
1 / 13.5oz can full fat coconut milk
salt and pepper to taste
3 tablespoons white wine vinegar
Preheat oven to 425.
Line a rimmed baking sheet with parchment paper and layout bacon as close as you can without touching each other. Bake for about 15-20 minutes, watching so bacon doesn’t overcook. When finished baking remove from oven and drain on paper towels. Reserve bacon grease. Set aside.
While bacon is cooking, chop the onions, garlic, carrots, celery, cauliflower, thyme and clams. Set aside.
Heat a large soup pot, add bacon fat and saute onions and garlic with a pinch of salt and pepper, until onions are translucent, about 5 minutes.
Add the carrots, celery, cauliflower and thyme and cook for another 5 minutes. Season with 1 teaspoon sea salt and 1/2 teaspoon black pepper.
Add 2 cups chicken broth, chopped clams, and clam juice to saucepan and stir occasionally over medium heat.
While the soup is heating up, drain cashews from soaking water and place pre-soaked cashews in a high-powered blender along with the remaining 2 cups of chicken broth. Blend until well combined and completely smooth. Set aside.
Chop up the cooked bacon (I like to do this with kitchen scissors).
Add the cashew mixture, bacon and coconut milk to the soup pot and mix well.
Bring the pot of chowder almost to a full boil. At the sight of the first bubble, turn heat low, cover and let simmer for 30 minutes, or until it’s the thickness you want. Stir every 10 minutes or so.
The longer you cook this soup, the thicker it becomes. If you want a thinner consistency, add more chicken broth.
Finish the soup off with 3 tablespoons white wine vinegar to make the flavors pop. This soup will be good in the fridge for up to a week or freeze in an airtight container for up to 3 months. Enjoy!