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5 from 7 votes

Whole30 Clam Chowder (Paleo & AIP Option)

This thick and ultra creamy paleo and Whole30 clam chowder recipe is made with blended cauliflower to boost nutrients, but you can't taste it! It's chock full of clams, potatoes, and veggies, and you'll never know that it's dairy free and gluten free.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: American
Keyword: cauliflower clam chowder, dairy free New England clam chowder recipe, Gluten free dairy free clam chowder, paleo clam chowder, Whole30 clam chowder recipe, whole30 soup recipes
Servings: 4 servings
Calories: 419kcal


  • 4 cups cauliflower florets
  • 3 cups bone broth or chicken or vegetable broth, plus more to taste
  • 1 tsp sea salt
  • 4 slices bacon sugar free & nitrate free
  • 1 onion chopped
  • 2 stalks celery chopped
  • 3 garlic cloves minced
  • 1 tsp fresh thyme
  • 2 cups diced potatoes or white-fleshed sweet potatoes, for AIP and strict paleo
  • 1/2 cup full-fat coconut milk
  • 3 6.5 oz cans chopped clams undrained
  • Salt and pepper to taste (omit pepper for AIP)
  • Optional: chopped parsley for garnish


  • In a large saucepan, combine cauliflower florets, broth, and sea salt, and bring to a boil over medium high heat. Reduce the heat to medium, cover, and simmer for 10 minutes until the cauliflower is fork tender.
  • Use an immersion blender or transfer to a blender, and blend until smooth. Set aside.
  • Heat a Dutch oven or a large pot over medium heat and fry the bacon slices until crisp, about 5 minutes. Remove the bacon from the pan and crumble, leaving the bacon grease in the pot.
  • Add onion, celery, garlic, and thyme to the bacon grease, and sauté until tender, about 7 minutes.
  • Add potatoes and blended cauliflower, let everything come to a boil. Reduce to simmer for 10 minutes, or until the potatoes are tender.
  • Stir in coconut milk and clams (with the juice) and cook for 3-4 minutes until the clams are heated through. Add more broth if you like your chowder thinner in consistency.
  • Add salt and pepper, to taste.
  • Serve hot, sprinkled with bacon bits and parsley flakes.


Serving: 1serving - makes 4 | Calories: 419kcal | Carbohydrates: 33g | Protein: 32g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 1310mg | Potassium: 913mg | Fiber: 6g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 73mg | Calcium: 50mg | Iron: 2mg