SERVES 6
Ingredients
• 2 slices bacon, chopped fine
• 1 onion, chopped fine
• 2 garlic cloves, minced
• ¼ teaspoon dried thyme
• 1 pound turnips, peeled and cut into ½-inch chunks
• ¼ cup dry white wine
• 2 bay leaves
• 4 (6.5-ounce) cans chopped clams, drained, juice reserved
• 1 tablespoon tapioca or arrowroot starch
• 1 (8-ounce) bottle paleo-friendly clam juice
• ¾ cup coconut milk
• 1 tablespoon minced fresh parsley
• Sea salt and pepper to taste
Preparation
1. Cook bacon in a Dutch oven over medium heat until rendered and crisp, about 3 minutes. Stir in onion and cook until softened, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in turnips, wine, bay leaves, and reserved clam juice. Bring to a simmer and cook until turnips are tender, 10 to 12 minutes.
2. Whisk tapioca or arrowroot starch and bottled clam juice together in a bowl, then add to the pot and simmer until thickened. Stir in coconut milk, parsley, and chopped clams and simmer gently until clams are heated through, about 2 minutes; do not boil. Remove bay leaves and season with sea salt and pepper to taste. Serve.
