Smokey Paleo Bacon Clam Chowder (GF/DF/Paleo)
First of all, let me start by saying I am not a huge fan of traditional clam chowder. It can taste like clams and cream which to me is pretty unappetizing. I know this paleo version of the original sounds super decadent, but don’t worry, it’s incredibly healthy. I used a wicked combination of white veggies as the base: cauliflower, parsnips and sweet potatoes. Then used an immersion blender to make it creamy while leaving a few potato chunks for good texture. There’s nitrate and sugar free bacon for flavor. And clams for an iron boost. Even my kids loved it (ate 2 bowls each!)
It reminds me more of a bacon potato soup than a true clam chowder but its my soup so I get to call it what I want. It still tastes creamy but has a mild clam flavor instead of an overpowering one. Delicious with a crusty piece of gluten free bread or a big glass of Cabernet, I think this is the type of soup the entire family will enjoy again and again this fall and winter.
Paleo Bacon Clam Chowder
- 10 oz nitrate free bacon
- 1 onion, diced
- 4 parsnips, peeled and diced
- 4 white sweet potatoes, peeled and diced
- 1 head cauliflower, cut into pieces
- 1 can coconut milk, unsweetened
- 2 small cans wild caught clams, drained
- salt and pepper to taste
- Heat a large stockpot over medium high heat. Add bacon and cook until done. Remove. Cook onion in the oil until soft.
- Add veggies and just cover with water. Bring to a boil, cover and simmer 30 minutes. Once soft, blend with an immersion blender leaving a few chunks.
- Stir in coconut milk clams and crumbled bacon. Season with salt and pepper and serve hot.