Description
Experience the comforting essence of a classic New England chowder without the dairy. This nourishing recipe replaces heavy cream with rich coconut cream, creating a velvety, restorative soup filled with fresh clams and hearty root vegetables like sweet potatoes, carrots, and parsnips. Perfectly suited for a clean lifestyle or Whole30, this dish is both deeply satisfying and gentle on the body, offering a vibrant, oceanic flavor profile in every spoonful.
Ingredients
2 lbs fresh clams, rinsed thoroughly
3 cups water
3 slices smoked turkey bacon, finely diced
1 yellow onion, finely diced
1 sweet potato, peeled and cut into 1/2 inch cubes
1/2 lb carrots, peeled and diced
1 lb Russet potatoes, peeled and diced
1 can (13.5 oz) full-fat coconut cream
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions
In a large pot, bring 3 cups of water to a boil, add fresh clams, cover, and steam until shells open, about 5-8 minutes.
Remove clams, discard any that did not open, remove meat from shells, and strain the broth, setting both aside.
In the same pot, cook diced turkey bacon in olive oil until crisp, then add onion and sauté until translucent.
Add the carrots, sweet potatoes, and Russet potatoes to the pot and sauté for 5 minutes.
Pour the reserved clam broth over the vegetables and simmer until tender, about 15 minutes.
Stir in the coconut cream and the reserved clam meat, heating through gently without boiling.
Season with salt and pepper to taste and serve warm garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors develop further overnight, making it an excellent meal-prep candidate. Ensure you wash the clams thoroughly to remove any sand.