Paleo Clam Chowder


Servings: 6
Author Maya Krampf from


  • 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)
  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.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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