This New England Clam Chowder is a rich, creamy, and satisfying bowl of comfort food that’s perfect for a chilly day. Made with cauliflower, potatoes, and coconut milk, this dairy-free version of clam chowder offers the same delicious flavors as the traditional version while keeping it Paleo-friendly and grain-free. With bacon, fresh thyme, and chopped clams adding depth of flavor, this clam chowder is both hearty and nourishing. It’s the perfect dish for those looking to enjoy a classic comfort food while sticking to a Paleo diet.

Nutritional Benefits of Key Ingredients

Cauliflower

  • Low in Carbs: Cauliflower is a great low-carb alternative, providing bulk without the starchy carbs of traditional chowder.
  • High in Fiber: Promotes healthy digestion and keeps you feeling full.

Clams

  • High in Protein: Clams are an excellent source of lean protein and essential nutrients like iron and vitamin B12.
  • Rich in Omega-3 Fatty Acids: Supports heart health and reduces inflammation.

Coconut Milk

  • Dairy-Free Creaminess: Coconut milk provides a rich, creamy texture without the need for dairy.
  • Healthy Fats: Rich in medium-chain triglycerides (MCTs), which are quickly converted to energy.

Potatoes or Sweet Potatoes

  • Rich in Vitamins: Potatoes, especially sweet potatoes, are high in vitamins A and C, supporting immune function and skin health.
  • Adds Hearty Texture: Provides a filling and hearty base for the chowder.

FAQs

Can I use regular milk instead of coconut milk?

For a Paleo-friendly version, coconut milk is ideal. However, if you’re not strictly Paleo, you can substitute with full-fat dairy or almond milk.

Can I use fresh clams instead of canned?

Yes, fresh clams can be used! Steam them until they open, chop the meat, and add it to the chowder along with the reserved clam juice.

How should I store leftovers?

Store leftover clam chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I make this soup thicker?

For a thicker chowder, you can purée more of the cauliflower and potatoes before adding the clams and bacon. Adjust the broth to achieve your desired consistency.

What toppings work well with this chowder?

Crispy bacon, fresh parsley, or even a squeeze of lemon juice can enhance the flavor of this Paleo clam chowder.

This New England Clam Chowder is a rich, creamy, and nourishing dish that’s perfect for a comforting weeknight dinner. Made with cauliflower, potatoes, and coconut milk, this dairy-free version of a classic chowder is packed with flavor from bacon, fresh thyme, and tender clams. Whether you're following a Paleo diet or just looking for a hearty, grain-free meal, this clam chowder is sure to satisfy your cravings for a cozy, creamy soup.

What’s your favorite way to enjoy New England Clam Chowder? Share your go-to toppings or side dishes in the comments below, and don’t forget to tag @ThatPaleoChick when you make this hearty, creamy soup! 🍲🦪 #PaleoRecipes #ClamChowder #HealthyDinner

Paleo Clam Chowder

This Paleo Clam Chowder is made with cauliflower, potatoes, and coconut milk for a creamy, dairy-free version of a classic dish that’s both hearty and nourishing.

  • Prep time:
  • Cook time:
  • Total time:
  • Servings: 6 servings

Ingredients

  • 4 cups cauliflower florets
  • 3 cups bone broth or chicken or vegetable broth, plus more to taste
  • 1 teaspoon sea salt
  • 4 slices bacon, sugar-free & nitrate-free
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon fresh thyme
  • 2 cups diced potatoes or white-fleshed sweet potatoes (for AIP and strict Paleo)
  • 1/2 cup full-fat coconut milk
  • 3 (6.5 oz) cans chopped clams, undrained
  • Salt and pepper to taste (omit pepper for AIP)
  • Optional: chopped parsley for garnish

Instructions

  1. In a large pot, combine the cauliflower florets, broth, and sea salt. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the cauliflower is tender.
  2. While the cauliflower cooks, fry the bacon in a skillet until crispy. Remove the bacon and set aside, reserving 1-2 tablespoons of bacon fat in the skillet.
  3. Add the chopped onion, celery, and garlic to the skillet with the reserved bacon fat. Sauté for 5-7 minutes, until softened.
  4. Add the sautéed vegetables, thyme, and diced potatoes to the pot with the cauliflower. Simmer for an additional 10-15 minutes, or until the potatoes are tender.
  5. Use an immersion blender to partially blend the soup, leaving some chunks of vegetables for texture.
  6. Stir in the coconut milk and clams with their juices. Cook for another 5 minutes to heat through.
  7. Crumble the reserved bacon and sprinkle it on top of the soup. Season with additional salt and pepper to taste, and garnish with chopped parsley if desired.

Nutrition per serving

  • Calories: 320
  • Total Fat: 20g
  • Carbohydrates: 18g
  • Protein: 20g
  • Dietary Fiber: 5g
  • Sugar: 3g
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