Clam Chowder is one of my all-time favourite soups… and it’s been about 5 years since I had it. I assumed that a dairy-free version just wouldn’t be the same and boy was I wrong! This Paleo Clam Chowder is so good that you don’t even notice that it contains zero dairy at all. Especially when you add Bacon Crackers… Yes, you read the right, Bacon Crackers! 🥓🥓🥓
Paleo Clam Chowder
2 tbsps Bacon Grease
1/2 head Cauliflower (chopped into florets about 3 cups florets)
1 Sweet Onion (diced)
2 cups Chicken Broth
2 Carrots (diced)
3 stalks Celery (diced)
2 cups Rutabaga (diced)
20 ozs Clams (two 10 oz cans)
1 tsp Fish Sauce
1 cup Coconut Milk (full-fat)
Sea Salt and Black Pepper (to taste)
1. In a large pot, combine 1 tbsp of the bacon grease, cauliflower, onion, and broth. Bring to a boil and cook until the cauliflower is tender about 10 minutes. Carefully remove to a blender and purée until you get a thick liquid. Set aside cauliflower base.
2. In the same pot, over medium heat, add 1 tbsp bacon grease, carrot, celery, rutabaga, a pinch of salt and pepper. Cook and stir until the veggies soften but don’t really brown, about 10 min.
3. Add clam juice (save clams off to the side for later), and the cauliflower base from earlier. Bring to a boil, then reduce to a simmer until the rutabaga is soft, about 10 minutes.
4. Stir in the clams, fish sauce, and coconut milk, stirring to combine and to warm everything. Adjust seasoning with salt and pepper.
1 package of Bacon
1. Preheat the oven to 400 F and line a rimmed baking sheet with parchment paper.
2. Cut the strips of bacon into 2-inch squares. Place the squares on the prepared baking sheet, leaving a small gap between crackers.
3. Bake the crackers until crisp, about 15 minutes if using regular bacon or 20 minutes if using regular bacon or 20 minutes if using thick cut bacon. 4. Allow the crackers to cool on the baking sheet for 10 minutes. Transfer to a serving plate and enjoy.
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