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!

💗,

Wendi

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

1. 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.
2. 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.
3. Return the heat to medium.  Add the clams, and sauté for a minute.
4. Add reserved clam juice and coconut milk.
5. Heat through to a bare simmer.
6. Stir in the crispy bacon pieces.
7. Serve!
8. Feel warm inside.  😋