Dreamy Creamy (Dairy Free) Clam Chowder

I remember going out to Cape Cod every summer when our kids were little. We always camped at the Shawme Crowell State Forest in Sandwich MA. I have so many photos and videos of my pre-school and elementary aged kids at the time. Wonderful memories. One constant throughout our annual visits was the clam chowder. Like nowhere else in the world, but in New England you could not go wrong, any place you went. consistency creamy and rich, buttery and not stingy on the clams. It was a tradition and a treat to have several times during each summer vacation.

When I went paleo I wanted to develop a recipe that reminded me of that creamy richness but was compliant to my new diet. This recipe is as close as I can get. The sweetness of the coconut milk and brininess of the seafood stock make it delicious. I'm pretty sure if I didn't tell anyone, they wouldn't know the difference. I recommend serving this with the “corn” bread recipe because they’re just so good together, and it comes together quickly too.

Yield: 6

Living Delish & Nutrish: Tina Wells

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Creamy Dreamy (Dairy Free) Clam Chowder

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

• 2 to 3 slices of uncured, no sugar bacon
• 2 Tablespoons ghee (or avocado oil)
• 3 cups diced onion, about 1 medium size onion
• 1/2 cup celery chopped, about 2 ribs (cut to the same size dice as onion)
• 4 cups (1 large) Hanna or white sweet potato, small dice to match size of onion and celery
• 3 Tablespoons tapioca starch
• 1 15 ounce can organic full fat coconut milk
• 2 cups organic seafood stock
• 2 Tablespoons dried thyme
• 2 Tablespoons Old Bay seasoning
• 3 5 ounce cans minced baby clams, drained
• 1 Tablespoon sea salt, or to desired taste
• 1 Tablespoon red pepper flakes, omit for AIP

Method

1. In a dutch oven or stock pot, melt the ghee and sauté the onion and celery until soft.
2. Add potato and sauté until beginning to soften.
3. Sprinkle tapioca starch over mixture and stir to coat the vegetables.
4. Add coconut milk, stirring to incorporate tapioca starch.
5. Add seafood stock and seasonings.
6. Bring to a simmer, stirring occasionally, and cook until potatoes are softened.
7. Add the clams and warm through
8. Adjust seasonings to taste, if you desire. Serve hot.

https://livingdelishandnutrish.com/recipe/dreamy-creamy-clam-chowder

©Tina Wells Luxury Brands, LLC

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