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

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Course Soup

Ingredients

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

Instructions

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.