There’s nothing like a hot bowl of soup on a breezy day, and nothing screams New England summer quite like creamy clam chowder.
Growing up in New England, it pretty much goes without saying that I love clam chowder — or any seafood for that matter. This recipe has all the traditional flavors of New England clam chowder without all the the added dairy and flour. To keep it paleo, this recipe also replaces the potatoes with turnips.
Turnips are the perfect substitute for regular potatoes and have the same mouth-feel as potatoes. You could also swap in sweet potatoes if you don’t have any turnips on hand.
Cauliflower may be one of the most versatile Paleo ingredients out there. By cooking and pureeing cauliflower with a few spices, you get a flavorful, creamy, and thick soup base that you won’t believe is dairy-free!
This recipe is also very simple, and only takes about 40 minutes from start to finish. Finding good quality canned clams is the key to this recipe’s simplicity, however, using fresh clams will only a few extra minutes of prep work, if you wanted to take that route.
This clam chowder is the perfect soup for any season and pairs nicely with a salad or a heartier entrée.
Paleo New England Clam Chowder
- 2 medium heads of cauliflower, chopped into florets
- 3 pieces of bacon
- 2 large turnips, diced into 1/2 inch cubes
- 2 small carrots, diced
- 1 small onion, diced
- 1 rib of celery, diced
- 2 cloves of garlic, minced
- 2 cans of good quality clams not drained (chop clams if whole)
- 2 cups chicken or vegetable broth
- 2 T olive oil or coconut oil
- 1/2 t sage
- 1/2 t thyme
- salt & pepper to taste
How To Make It
1. Place your cauliflower florets in a stockpot and cover with water. Bring the pot to a boil and boil about 10-15 minutes or until the cauliflower is fork tender.
2. While the cauliflower is cooking, heat a large stockpot over a medium high and brown your bacon for about 10-15 minutes. Once the bacon is crispy and browned spoon the bacon to a paper towel-lined plate, reserving the bacon grease in the pot.
3. In the bacon grease, sauté the turnips and carrots for about five minutes, and then add the onion and celery. Cook for another five minutes until all the vegetables are softened and the onions are translucent. Add the garlic and cook an additional minute.
4. Add your broth and clams (juice and all) and simmer on medium low while you make your cauliflower sauce.
5. Drain the cauliflower and transfer to a food processor. Add the sage, thyme, and salt and pepper to taste, purée on high speed and blend until smooth.
6. Carefully pour the cauliflower sauce into the clam chowder and mix well. Cook for about three minutes to warm everything through and remove from heat.
7. Crumble the cooked bacon, ladle the clam chowder to soup bowls and sprinkle with bacon for garnish.
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