01 Jan Paleo Clam Chowder

I’ll be honest here- I really can’t remember the last time that I had REAL clam chowder. It’s been at least 10 years I think. Having an allergy to dairy, this isn’t an option that I usually order when out. And, while I love the idea and flavor of a warm creamy bowl of hot chowder, I’ve always been scared away by the calories. Little fact about Cassie Kremer- If I’m going to sit down and eat 500+ calories in one bowl I’d rather have it be filled with chocolate and topped with peanut butter (or the other way around); the rest of the time I’m good with my meat and veggies (and clothes that actually fit). SO what I’m trying to say here is- I really have no idea if this soup actually tastes like your traditional clam chowder. I do know that it is delicious, healthy, just a bit clammy (but not too fishy), and low enough in calories that you can go back for seconds without the guilt. My kind of soup!

Ingredients

• about 1 tbs coconut oil
• 4-5 medium carrots, peeled and chopped
• 4-5 stalks celery, chopped
• 1 small onion, chopped
• 1 head cauliflower
• 1 medium parsnip
• 3-4 6.5 oz cans clams in juice
• 1 cup coconut milk (homemade, canned or carton all work)
• Ground pepper to taste

Steps:

1. Add 2 cups water to saucepan. Break cauliflower into larger pieces and place in saucepan. Peel outer skin from parsnip, then cut into 1 inch pieces and add to saucepan. Cover and bring to boil over medium high heat. Once boiling, reduce heat to medium and cook until veggies are tender (about 10 minutes or so).
2. Add about 1/2-1 tbs coconut oil to saucepan, dutch oven or cast iron skillet (I used my beloved cast iron skillet). Add celery, carrots and onion and cook until onion is translucent and veggies are tender (about 10 minutes). You can cover to speed the process along.
3. Transfer cauliflower/parsnips to food processor or bowl to be pureed. The food processor or blender works great for this, but a hand masher or hand mixer also work. Add 1-2 cups water to blender/processor to help with pureeing (adding more will make for a thinner soup).
4. Add cauliflower puree to pot containing carrots/celery onion. Add 3-4 cans of clams (depending on how “clammy” you want it) with juice. Add coconut milk. You can add more of the water that was used to boil the cauliflower for a thinner consistency if you wish. Top with ground pepper.
5. Stir well and cook on medium low heat about 15-20 minutes. Do not boil.