Living in both the East and the West Coasts, I’ve been to a ton of seafood places. I absolutely love seafood, but one thing I can’t eat I get jealous about when I see other people order is clam chowder. Clam chowder always looks so yum and smells amazing too. My dad absolutely loves it and orders it at every seafood place we go to, while I sit there eyeing his bowl in envy. It’s basically a beautiful combination of things I can’t eat: heavy cream, flour, and croutons. My taste buds and my stomach don’t agree sometimes.
So I did the next best thing by recreating it at home in my gluten free and dairy free version. The flavor is spot on and I love that I can enjoy it as much as I want without keeling over in pain (Yes, that does happen sometimes). Using bone broth as the stock even gives it a healing property.
Now, if only someone invented a grain free bread bowl…
- 2 slices thick cut bacon, chopped
- 1 onion, diced
- 2 celery stalks diced
- ⅔ cup chicken broth or bone broth
- 1 can full fat coconut milk
- 3 tbsp arrowroot starch
- 3 cans 6.5 oz chopped clams (I like Bar Harbor)
- 1 large sweet potato, cubed
- Salt and pepper, to taste (omit pepper for AIP)
- Sliced green onions, for garnish (optional)
- Heat a saucepan or a large pot over medium high heat and cook the bacon slices until they are crispy, about 5 minutes.
- Transfer the bacon slices onto a dish with a slotted spoon, leaving the bacon grease in the pan.
- Add onion and celery and saute until soft.
- In a separate bowl, stir together chicken broth and arrowroot starch until a thick slurry is created.
- Add the slurry, coconut milk, juice from canned clams, and sweet potato cubes, and stir to combine.
- Add salt and pepper and stir often while the mixture heats up. The chowder should thicken.
- As it starts to boil, reduce the heat to simmer and cook for 15-20 minutes until the sweet potato cubes are soft and cooked through.
- Using a fork, mash half of the sweet potato cubes to thicken the chowder even more.
- Add clams, bacon slices, salt and pepper (tasting as you go), and cook another 2-3 minutes until the clams firm up.
- Sprinkle green onion slices before serving.
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