Easiest Paleo Clam Chowder Recipe
Serves: 3-4 servings (double recipe if desired)
It doesn't get easier than this one-pot soup. Rich and flavorful, you won't miss the dairy thanks to creamy coconut milk.
  • 1 medium to large leek, thinly sliced (substitute 1 cup chopped shallot or onion)
  • Optional: 1 chopped celery stalk and 1 chopped carrot
  • 2 cloves garlic, minced
  • 1 Tbs. ghee or coconut oil
  • 1 10 oz. can clams, not drained
  • 1 cup clam juice (available in health food stores and large grocery stores)
  • 1 cup full-fat canned coconut milk
  • ½ head cauliflower, cut into very small florets
  • 1½ tsp. arrowroot flour
  • Salt and pepper, to taste
  1. In a soup pot, heat the coconut oil or ghee. Saute the leek until translucent and tender. Feel free to add chopped celery and carrot when you cook the leek, as well. Add the garlic once the veggies have softened and cook for just a minute.
  2. Add the clams with the liquid from the can, as well as the clam juice and coconut milk. Add the cauliflower florets. It's important to cut them into small pieces so they cook relatively quickly. Put a lid on the soup and simmer for 10-15 minutes, until the cauliflower is tender.
  3. In a small bowl, whisk the arrowroot with 1 Tbs. of clam juice or water. Whisk this into the hot soup and cook for a minute or two, until the soup thickens. Don't whisk dry arrowroot into the soup, as it will clump.
  4. Season with salt and pepper.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/paleo-clam-chowder-recipe/