This recipe is a MUST TRY. It’s better than any other clam chowder I’ve ever had, and I live in New England so that’s saying something. It’s ideal for a cold night or when you need a comforting lunch. My son devoured three bowls of it, and when this happens, I know a recipe is a keeper. This dish is from Make it Paleo 2, written by Hayley Mason and Bill Staley over at Primal Palate. The cookbook is full of more than 175 grain-free recipes and there are so many more that I’m dying to try.
I even made a video of myself making this soup:
Clam Chowder from Make it Paleo II
Author: Hayley Mason
Recipe type: Soup
Serves: 4
Ingredients
- 3 Strips bacon, diced
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1½ cups chicken stock
- 1 cup bottled clam juice
- 2 Tbsp tomato puree
- 2 medium russet potatoes, peeled and diced
- ½ tsp sea salt
- 14 grinds black pepper
- ½ tsp paprika
- 1 (10-oz) can boiled baby clams, drained
- ½ cup grass-fed heavy cream or coconut cream
- 1 sprig fresh thyme, for garnish
Instructions
- In a Dutch oven over low heat, cook the bacon until the fat renders and the bacon starts to crisp. Add the onion and celery and raise the heat to medium-low.
- Cook the celery and onion with the bacon for approximately 15 minutes, then add the garlic. Continue cooking and stirring periodically for another 5-10 minutes, unit the onion is translucent.
- Add the stock, clam juice, tomato puree, potatoes, salt, pepper, and paprika.
- Cover and cook until the potatoes are fully cooked and soft, about 25 minutes.
- Using an immersion blender, pulse the soup slightly to break up some of the solids and create a thicker soup.
- Add the clams and cream to the soup. Mix together and bring to a simmer. Garnish with a spring of fresh thyme and serve.
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