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New England clam chowder without a potato in the pot — tender turnips take their place in a creamy coconut milk base. Bacon, garlic, thyme and white wine build the flavor while the reserved clam juice does the rest. Thick, briny, and ready in about half an hour.
Pro Tips
- Cook the bacon until rendered and crisp first, then soften the onion in that fat — it's the smoky foundation the whole chowder stands on.
- Cut the turnips into even half-inch chunks so they turn tender in the 10-12 minute simmer without going to mush.
- Whisk the tapioca or arrowroot starch into the bottled clam juice before it goes in the pot — pre-slurried starch thickens without a single lump.
- Save the juice from the canned clams; it goes into the pot with the wine and bay leaves as the chowder's broth.
- Never boil the chowder once the clams and coconut milk are in — two gentle minutes to heat them through keeps the clams tender.
Frequently Asked Questions
Why turnips instead of potatoes?
Turnips are the paleo stand-in for potatoes here — they hold their half-inch chunks through the simmer and soak up the clam broth beautifully.
Can I use fresh clams?
Canned chopped clams are what the recipe is built on, and their reserved juice is part of the broth. Fresh would need shucking and a separate broth plan.
Why does the chowder say not to boil?
Boiling toughens the clams and can split the coconut milk. A gentle simmer for two minutes is all the finished chowder needs.
How does it thicken without flour?
Tapioca or arrowroot starch whisked into the clam juice does the job — it simmers into a glossy, chowder-thick base without any grain.
Recipe Card
Ingredients
Method
- 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.
