This AIP Clam Chowder will warm you from the inside out – without gluten, dairy, or nightshades. Enjoy a steaming bowl of chowder once again!
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.
Choosing canned goods on the AIP
Any time you are using canned goods for cooking on the AIP, it is very important to read labels. For instance, check your labels on common ingredients like full fat coconut milk. Make sure you find a brand that has no gums of any kind, like the brand I’ve indicated here. (There are several out there. I just picked one.)
The same goes for canned clams. Choose a brand that has no citric acid in it, like this one
Stay warm, my friends!
As always, I’m wishing you great love and deep healing.
💗,
Wendi
AIP Clam Chowder
4
servings20
minutes30
minutesThis AIP Clam Chowder will warm you from the inside out – without gluten, dairy, or nightshades. Enjoy a steaming bowl of chowder once again!
Ingredients
1/2 cup chopped bacon, about 2 slices (check labels!)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup grated carrot
2 cups diced white sweet potatoes
1/2 tsp sea slat
1/2 tsp black pepper (omit for elimination phase of AIP)
2 cans (6.5 oz.) chopped clams, drained, juice reserved
13.5 can can full fat coconut milk
1 TBSP arrowroot starch
1 TBSP water
Directions
- 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.
- Raise the heat to medium. Add the clams, and sauté for a minute. Add reserved clam juice and coconut milk.
- In a container with a tight-fitting lid, place arrowroot starch and water. Shake vigorously to make a slurry. Stir into the soup. Heat through until soup has thickened. Stir in the reserved crispy bacon pieces, and serve. Feel warm inside! 😊
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