1/2small cauliflowerchopped into florets (about 3 cups florets)
2medium white potatoesdiced
20ozclams(two 10 oz cans)
Sea salt and black pepperto taste
In a Dutch oven or large pot, combine 1 tbsp of the ghee, the cauliflower, half the onion, and the broth. Bring to a boil and cook until the cauliflower is tender, ~10 minutes. Carefully remove to a blender and purée until you get a thick liquid. Set aside.
In the same (now empty) Dutch oven over medium heat, add 1 tbsp ghee, the other half of the onion, carrot and celery, pinch of salt and pepper. Cook and stir until the veggies soften but don’t really brown, about 10 min.
Add the potato, clam JUICE (save clams off to side until later), and 2 cups of the cauliflower “soup” from earlier. Bring to a boil, then reduce to a simmer until the potatoes are soft, about 10 minutes.
Stir in the clams, fish sauce, and coconut milk, stirring to combine and warming everything through. Adjust seasoning with salt and pepper. If you find the broth is too thick for your liking, you can add a little extra chicken broth to thin it out. I prefer mine on the thick side, but hey, you get to steer the boat in your kitchen.
Paleo Clam Chowder Recipe (New England Style)
Amount Per Serving
Calories 204Calories from Fat 126
% Daily Value*
Saturated Fat 11g55%
Vitamin A 3470IU69%
Vitamin C 20.1mg24%
* Percent Daily Values are based on a 2000 calorie diet.