It is c-c-c-old right now where I live. In the middle of winter, it is sometimes a good thing to fill your belly with a hearty clam chowder. Here is an AIP version, which uses white sweet potatoes in place of regular white potatoes (nightshades).
I know that clams are not to everyone’s taste (my sister told me there’s no way she would eat clam chowder!), but if you are a clam fan, this is a great way to get a little more seafood into your diet.
Stay warm, my friends!
AIP Clam Chowder By www.wendisaipkitchen.com
- 1/2 C. chopped bacon (check labels!)
- 1/2 C. chopped onion
- 1/2 C. chopped celery
- 1/2 C. grated carrot
- 2 C. peeled, diced white sweet potatoes
- 1/2 t. sea salt
- 1/2 t. black pepper (omit for elimination phase of AIP)
- 2 – 6.5 oz. cans chopped clams, drained, liquid reserved (again, check labels!)
- 13.5 oz. can full-fat coconut milk
- In a soup pot over medium heat, fry the bacon. (Don’t let it burn! Keep it moving.) When the bacon is crispy, remove it with a slotted spoon to a paper towel-lined plate.
- Add all vegetables to the pot with the remaining bacon fat along with salt and pepper, if using. Sauté for 2 minutes. Turn heat down to medium low. Cover. Sweat the vegetables for about 15 minutes, or until veggies are soft.
- Return the heat to medium. Add the clams, and sauté for a minute.
- Add reserved clam juice and coconut milk.
- Heat through to a bare simmer.
- Stir in the crispy bacon pieces.
- Feel warm inside. 😋