Whole 30 Clam Chowder
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This Whole 30 Clam Chowder is a healthier version of everyone’s favorite New England Clam Chowder. The dairy and gluten have been removed, but all of the delicious flavors remain!
Check out The Ultimate List of Whole30 Recipes for more healthy and delicious recipes.
Ingredients in this Whole30 Clam Chowder:
- Bacon – it adds a huge boost of flavor to this soup, especially if you use a smoked version. Just make sure that your bacon is sugar and nitrate free.
- Celery, carrots, yellow onion, and garlic are the base ingredients in most soups. They add nutrients and flavor.
- Potatoes add texture and comfort to this soup. Could you imagine chowder without potatoes? Nope, me either.
- Chicken Stock adds a richness and depth of flavor. Feel free to substitute bone broth or regular broth.
- All-natural Clam Juice and canned Clams give this chowder it’s flavor and name.
- Arrowroot starch is used as a thickener. See substitutions below.
- Unsweetened CashewMilk or Califia Farms Unsweetened Almond Milk are used as the creamy base for this soup. See additional substitutions below.
- White Pepper, Thyme and Bay Leaves round out the flavors without being overpowering.
***If you want to make a rich and creamy, non-Whole 30 version of this soup I am including the instructions for you in the recipe!!***
How to make Whole30 Clam Chowder:
Place the bacon on the bottom of a large Dutch oven or sauce pan. Cook over medium-high heat until crispy. Remove from pan and drain on paper towels.
I realized after I took this picture, that I forgot to chop the bacon into smaller pieces!
Add the onions, carrots, and celery to the pan and cook until softened, 4 to 5 minutes stirring occasionally. Add the garlic, stir and cook for one minute.
Sprinkle the arrowroot starch over the vegetables, stir to combine. {or substitute all-purpose flour}.
Add the potatoes, clam juice, chicken stock, bay leaves, thyme, and white pepper. Bring to a gentle boil, then reduce heat and simmer for 15 to 20 minutes, until the potatoes are fork tender.
Remove the bay leaves, add the Cashewmilk** {or half & half} and clams. Stir and cook until heated through, about 2 minutes.
Serve immediately garnished with the chopped bacon and green onions.
This Whole 30 Clam Chowder might not be as thick and creamy as the original, but it is loaded with clams and flavor!
Recipe Notes:
- I cut my potatoes into large chunks so they would show up in the photos, but they did not cook!! They need to be diced closer to the size of the carrots in order to cook thoroughly.
- If you would like large potato chunks in your soup, peel and boil your potatoes separately and add them at the end with the clams.
- Do not remove the bacon grease from the pan, that is your cooking oil to sauté the vegetables.
- If you do not have arrowroot starch, you can substitute tapioca starch.
- Why white pepper? White pepper blends into the soup without adding black flecks. It is also spicier, so it has more flavor.
- You can substitute canned coconut milk {shake thoroughly} for the cashewmilk if you would like. Yes, your soup will have a coconut flavor.
- For a Lent compliant version: omit the bacon and sauté the vegetables in 2 to 3 tablespoons of olive oil.
Additional soup recipes:
- Roasted Cauliflower and Garlic
- Roasted Red Pepper Soup with Grilled Shrimp
- Instant Pot Butternut Squash and Apple Soup
- Creamy Parsnip and Apple Soup
- Instant Pot Tomato Basil Soup
***I have not tried this yet, but you could substitute Cashew Cream for the CashewMilk for a thicker, creamier soup***
Enjoy!!
Whole 30 Clam Chowder
Ingredients
- 6 slices whole 30 approved bacon
- 2 stalks celery (diced)
- 2 carrots (peeled and sliced)
- 1 small yellow onion (diced)
- 2 large cloves garlic (minced)
- 3 small potatoes (peeled and diced)
- 1 cup chicken stock
- 8 ounce bottle all-natural clam juice
- .5 teaspoon ground white pepper
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 2 whole bay leaves
- 3 tablespoons arrowroot starch
- 1.5 cups unsweetened Cashewmilk
- 3 cans chopped clams (6.5 ounce each)
- diced green onions or chives (to garnish)
Instructions
- Place the bacon on the bottom of a large Dutch oven or sauce pan. Cook over medium-high heat until crispy. Remove from pan and drain on paper towels.
- Add the onions, carrots, and celery to the pan and cook until softened, 4 to 5 minutes stirring occasionally.
- Add the garlic, stir and cook for one minute.
- Sprinkle the arrowroot starch {or all-purpose flour} over the vegetables, stir to combine.
- Add the potatoes, clam juice, stock, bay leaves, thyme, and white pepper. Bring to a gentle boil, then reduce heat and simmer for 15 to 20 minutes, until the potatoes are fork tender.
- Remove the bay leaves, add the Cashewmilk** {or half & half} and clams. Stir and cook until heated through, about 2 minutes.
- Serve immediately garnished with the chopped bacon and green onions.
Notes
- I cut my potatoes into large chunks so they would show up in the photos, but they did not cook!! They need to be diced closer to the size of the carrots in order to cook thoroughly.
- If you would like large potato chunks in your soup, peel and boil your potatoes separately and add them at the end with the clams.
- Do not remove the bacon grease from the pan, that is your cooking oil to sauté the vegetables.
- If you do not have arrowroot starch, you can substitute tapioca starch.
- Why white pepper? White pepper blends into the soup without adding black flecks. It is also spicier, so it has more flavor.
- You can substitute canned coconut milk {shake thoroughly} for the cashewmilk if you would like. Yes, your soup will have a coconut flavor.
- For a Lent compliant version: omit the bacon and sauté the vegetables in 2 to 3 Tablespoons of olive oil.
- This Clam Chowder can also be made with Half & Half if not following a Paleo or Whole 30 diet.
- Substitute .33 cup of all-purpose flour for the arrowroot starch for non-Paleo or Whole 30.
I have so many friends doing Whole 30 right now but have been too intimidated to try it myself…however, after seeing how yummy this looks/sounds, I may have to reconsider 🙂
You are an amazing cook! This looks absolutely delicious. Thanks so much for stopping by and sharing at Project Inspire{d} – I am now going to go drool somewhere and hope your soup shows up.
Awe, thank you Mary Beth, you are so sweet!!
I love me some clam chowder girl and even though this is a healthier version, it looks and sounds awesome, I’ll be pinning to try in the near future! And thanks for adding the “non-healthy” substitutes, super helpful! Stopping by from Wine’d Down Wednesday link-up!
Thank you so much Maggie! Non-healthy substitutes are my specialty.;)
This looks so yummy! Thanks for sharing with us at Funtastic Friday 🙂
I’m going to try this, but substituting cashews soaked in drinking water, drained, and ground with fresh water for the “cashewmilk”.