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New England Clam Chowder – paleo recipe
Stav Kogan

New England Clam Chowder

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 slices bacon, chopped fine
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • ¼ tsp dried thyme
  • 1 lb 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 tbsp tapioca or arrowroot starch
  • 1 (8-ounce) bottle paleo-friendly clam juice
  • ¾ cup coconut milk
  • 1 tbsp minced fresh parsley
  • Sea salt and pepper to taste

Method
 

  1. 1.
  2. Cook bacon in a Dutch oven over medium heat until rendered and crisp, about 3 minutes.
  3. Stir in onion and cook until softened, 5 to 7 minutes.
  4. Stir in garlic and thyme and cook until fragrant, about 30 seconds.
  5. Stir in turnips, wine, bay leaves, and reserved clam juice.
  6. Bring to a simmer and cook until turnips are tender, 10 to 12 minutes.
  7. 2.
  8. Whisk tapioca or arrowroot starch and bottled clam juice together in a bowl, then add to the pot and simmer until thickened.
  9. Stir in coconut milk, parsley, and chopped clams and simmer gently until clams are heated through, about 2 minutes; do not boil.
  10. Remove bay leaves and season with sea salt and pepper to taste.
  11. Serve.

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