Clam Chowder
4 bacon strips
1 cup minced onion
2 cloves garlic, peeled and minced
3 cups cauliflower florets
1 cup chicken or fish stock
2 cups unsweetened coconut milk
2 cups clam juice
1 teaspoon dried thyme
Two 10-ounce cans clams, drained
Salt and freshly ground black pepper, to taste
- Heat a large Dutch oven or soup pot over medium-high heat, and cook the bacon until crispy. Using a slotted spoon, remove the bacon to a plate lined with paper towels and set aside. Reserve the bacon drippings in the pot.
- Add the onions and garlic to the bacon drippings and sautГ© until the onions are translucent, about 4 to 6 minutes. Add the cauliflower and stock, reduce the heat to medium, cover, and cook until the cauliflower is tender, about 8 to 10 minutes. Puree the onion-cauliflower mixture in a food processor or with an immersion blender until smooth.
- Place the cauliflower puree back into the pot (if you used a food processor), add the coconut milk, clam juice and thyme, and simmer over medium-low heat for 2 to 3 minutes.
- Add the clams and cook for 5 minutes. Meanwhile crumble the bacon. Season the chowder with salt and pepper and serve hot, topped with the crumbled bacon.
VARIATIONS: If you miss having potatoes in your chowder, dice up some additional cauliflower into small bites to mimic potatoes and add them in step 3. Alternatively, if you are okay with potatoes in your Paleo journey, feel free to add those in as you see fit, or maybe add some sweet potatoes for a slightly sweet flavor.
