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Paleo Clam Chowder


  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 3 tablespoons arrowroot
  • 1 (13.5 oz) can full-fat coconut milk
  • 3 cups vegetables stock
  • 13 oz can boiled clams, chopped and juices reserved
  • 3 cups diced gold potato
  • Hot sauce, to taste
  • Salt and pepper, to taste


  • In a large dutch oven or soup pot heat the olive oil over medium high heat. Saute the onion 4-5 minutes until beginning to soften. Stir in the garlic, continue to cook 2 minutes.
  • Stir in the thyme and arrowroot, cook a minute longer.
  • Stir in coconut milk, chopped clams, clam juice, stock, and diced potatoes. Bring to a simmer and continue simmering 15 minutes until the potatoes are tender.
  • Add in a few dashes of hot sauce and season with salt and pepper to your tastes.
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    Food Innovation Group: Bon Appétit and Epicurious