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Paleo Clam Chowder Recipe (ready in 30 minutes!)

by Maya Last Updated on November 12, 2020 5 Comments

Delicious and dairy free Paleo Clam Chowder! Such a cozy recipe for fall
Jump to Recipe

This Paleo Clam Chowder is super easy and ready in just 30 minutes. You can’t beat that!

Let’s start off with what I know 99.9% of you all are thinking…”does this taste like coconut?”…Yes, and no. It tastes like coconut in the sense that it’s a bit on the sweeter side but not in the fruity sense. It’s the same as my Crab Bisque that uses coconut, that sweetness comes through but the onion, garlic, and spices mask that flavor. If you’re not strict paleo and tolerate dairy you can use a quality organic heavy cream in it’s place no problem.

Ok, moving on πŸ˜‰ I really like how hearty this soup is. I’m on the fence on whether or not I like soup as a main meal but if it has potatoes or another starchy component I’m game. It’s filling and comforting and this clam chowder also has the protein from the clams which help as well.

Delicious and dairy free Paleo Clam Chowder! Such a cozy recipe for fall

RECIPE CARD

paleo clam chowder in a bowl with a spoon
4.75 from 4 votes

Paleo Clam Chowder

This Paleo Clam Chowder is super easy and ready in just 30 minutes. You can’t beat that!

Course Main Course, Soup
Cuisine French
Keyword easy, quick, warming
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Maya Krampf from WickedSpatula.com
Servings 6
β˜… Review Print

Ingredients

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  • 1 tablespoon Olive oil
  • 1 small White onion (diced)
  • 4 cloves Garlic (minced)
  • 1/2 teaspoon Dried thyme
  • 3 tablespoons Arrowroot powder
  • 1 13.5 oz can Full-fat coconut milk
  • 3 cups Vegetables stock
  • 1 13-oz can Boiled clams (chopped and juices reserved)
  • 3 cups Gold potato (diced)
  • Hot sauce (to taste)
  • Sea salt (to taste)
  • Black pepper (to taste)
Click to convert between US & metric measurements:

Instructions

More TIPS about this paleo recipe in the post above!

  1. 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.
  2. Stir in the thyme and arrowroot, cook a minute longer.
  3. 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.
  4. Add in a few dashes of hot sauce and season with salt and pepper to your tastes.

Β© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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Filed Under: Fish

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    4.75 from 4 votes (4 ratings without comment)

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    5 Comments

  1. Amanda Kanashiro

    ReplyOctober 20, 2016

    I love clam chowder and this is definitely healthier than how I make it!

  2. Elle @ Only Taste Matters

    ReplyOctober 20, 2016

    This looks amazing and your photos are stunning!

  3. Alisa Fleming

    ReplyOctober 20, 2016

    Yum! I use coconut milk to make fish chowder, too. It’s surprisingly seamless with seafood. Love this recipe!

  4. Cricket Plunkett

    ReplyOctober 19, 2016

    I love love love clam chowder, I’ll have to try this lighter version.I love how quick it is to make!

  5. Rebecca @ Strength and Sunshine

    ReplyOctober 19, 2016

    Love the coconut milk!

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