I used to think that cleaning up my diet meant saying goodbye to my favorite comfort foods, but this recipe completely changed my mind. This creamy Clam Chowder is incredibly rich and satisfying, despite being completely dairy-free and potato-free. By swapping the traditional heavy cream for coconut milk and using pureed cauliflower for that velvety texture, you get all the soul-warming goodness without the heaviness. It has become a staple in my kitchen for chilly nights when I need something hearty but still want to stay on track!
Prep Time: 15 mins | Cook Time: 25 mins | Yields: 4 Servings
Ingredients
- 4 strips (approx. 4 oz / 115g) Bacon
- 1 cup (150g) Onion, minced
- 2 cloves (approx. 0.2 oz / 6g) Garlic, peeled and minced
- 3 cups (12 oz / 340g) Cauliflower florets
- 1 cup (8 fl oz / 240ml) Chicken or Fish stock
- 2 cups (16 fl oz / 480ml) Unsweetened coconut milk (canned, full-fat is best for texture)
- 2 cups (16 fl oz / 480ml) Clam juice
- 1 tsp (1g) Dried thyme
- Two 10 oz (283g) cans Clams, drained
- To taste Salt and freshly ground black pepper
Instructions
- Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat and cook the 4 strips (115g) of bacon until crispy. Using a slotted spoon, remove the bacon to a plate lined with paper towels to drain and set aside, reserving the rendered bacon drippings in the pot.
- Add the 1 cup (150g) of minced onions and 2 cloves (6g) of minced garlic to the hot bacon drippings and sauté until the onions are translucent, approximately 4 to 6 minutes. Add the 3 cups (340g) of cauliflower florets and 1 cup (240ml) of stock, reduce the heat to medium, cover the pot, and cook until the cauliflower is fork-tender, about 8 to 10 minutes. Carefully transfer the mixture to a food processor or use an immersion blender to puree the onion-cauliflower mixture until completely smooth.
- Place the smooth cauliflower puree back into the pot (if you removed it for a food processor), then pour in the 2 cups (480ml) of coconut milk, 2 cups (480ml) of clam juice, and 1 tsp (1g) of dried thyme. Stir to combine and simmer gently over medium-low heat for 2 to 3 minutes to allow the flavors to meld.
- Add the drained clams from the two 10 oz (283g) cans and cook for another 5 minutes until heated through. Meanwhile, crumble the reserved crispy bacon. Season the chowder with salt and freshly ground black pepper to taste, and serve immediately, topped generously with the crumbled bacon.
Nutritional Information
- Calories: 360 kcal
- Total Carbohydrates: 11g
- Dietary Fiber: 3g
- Net Carbohydrates: 8g
- Protein: 19g
- Fat: 28g
Pro Tips for the Best Results
- Don't Overcook the Clams: Since canned clams are already cooked during the canning process, they can become tough and rubbery if boiled for too long. Add them in the final few minutes just to heat them through.
- Use Full-Fat Canned Coconut Milk: For that authentic, velvety chowder texture, avoid "lite" coconut milk or the kind found in cartons (beverage style). You want the thick cream that rises to the top of the can.
- The "Double-Cauliflower" Trick: If you miss the chunkiness of potatoes, reserve about 1 cup of cauliflower florets from the puree step. Chop them into small, bite-sized pieces and add them back into the soup whole for a texture that mimics diced potatoes perfectly.
- Garnish Generously: Fresh herbs like parsley or chives, along with the crispy bacon, add a necessary crunch and brightness to cut through the richness of the coconut milk.
Frequently Asked Questions (FAQ)
1. Can I freeze this dairy-free clam chowder? Yes, you can freeze it, but be careful. Coconut milk soups can sometimes separate when thawed. For best results, freeze it in airtight containers and reheat it gently on the stove over low heat, whisking constantly to help re-emulsify the fats.
2. How do I thicken the chowder if it's too runny? Because this is a grain-free recipe, we rely on the pureed cauliflower for thickness. If you want it thicker, simply increase the amount of cauliflower you puree in the first step, or simmer the soup uncovered for an extra 5-10 minutes to reduce the liquid.
3. Can I use fresh clams instead of canned? Absolutely! If you have access to fresh clams, steam them separately until they open, remove the meat, and add them at the end just like the canned version. Be sure to strain their steaming liquid and use it in place of the bottled clam juice for an even better flavor.
4. Is this recipe Whole30 compliant? Yes, this recipe is fully Whole30 compliant as long as you double-check your bacon and coconut milk labels to ensure they contain no added sugar or sulfites.
Conclusion
I really hope you give this Paleo Clam Chowder a try the next time you are craving comfort food. It has quickly become my go-to Keto Soup Recipe because it is just as satisfying as the traditional version without the carb crash. Whether you are looking for a Dairy-Free Clam Chowder due to allergies or simply want a Healthy Seafood Soup to add to your rotation, this recipe delivers. The secret really is in the Coconut Milk Soup base, which makes this Cauliflower Chowder incredibly rich. It is a fantastic Low Carb Clam Chowder that even non-dieting family members will love. Plus, if you need a Gluten-Free Chowder or a compliant Whole30 Clam Chowder, this is safe and delicious. Let me know in the comments how your Easy Homemade Chowder turned out!
