Whole30 Clam Chowder (Edit recipe)

While clam chowder originated in the Northeast United States, variations of it are made and served throughout the country. This simple Whole30 Clam Chowder takes inspiration from a traditional New…

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	237
Fat:	12 g
Carbohydrates:	23 g
Protein:	11 g
Cholesterol:	18 g
Sodium:	726 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

2 Tbsp Ghee
1 cup Onion, diced
.5 cup Celery, diced
.5 cup Carrots, diced
2 Tbsp Cassava Flour
2 Clams, (10-ounce) cans whole baby
1 lb Red Skin Potatoes, diced
1 cup Water
1.5 tsp Kosher Salt
.5 tsp Black Pepper
1 tsp Thyme, dried
1.25 cups Almond Milk
2 Tbsp Parsley, chopped and divided, fresh

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Drain clams, reserving juice in a 2-cup measuring cup. You should have about 1 cup juice. Add 1 cup water or enough to make 2 cups liquid. Set aside.
Heat ghee in a 6-quart (or similar sized) pot over medium heat. Once heated, add diced onion, celery and carrots. Sautu00e9 for 7 to 10 minutes, until veggies are soft and onions translucent.
Add in cassava flour and stir to evenly coat. Keep stirring for 1 minute, then add diced potatoes and clam juice/water mixture. Increase heat and bring to a boil. Season with salt, pepper and dried thyme. Reduce heat and simmer for 10 to 12 minutes, until potatoes are cooked through.
Halfway through potatoes cooking, add half the almond milk. Add the rest of the milk when potatoes are almost cooked, along with clams. Cook until heated through, about 5 minutes.
Stir in 1 tablespoon fresh, chopped parsley. Serve and garnish with additional chopped parsley.