While clam chowder originated in the Northeast United States, variations of it are made and served throughout the country. This simple Whole30 Clam Chowder takes inspiration from a traditional New England Clam Chowder with substitutions to make it compatible for anyone doing Whole30.
As clam chowder is one of the most searched recipes on the internet, I wanted to create a more traditional version of the year-round favorite to inspire anyone doing Whole30 or just looking for a lighter version of the classic.
I started with 4th & Heart Ghee and a standard mirepoix – 2 parts onion, 1 part celery and 1 part carrots – then built the flavor from there.
- 2 tablespoons ghee
- 1 cup diced onion
- ½ cup diced celery
- ½ cup diced carrots
- 2 tablespoons cassava flour
- 2 (10-ounce) cans whole baby clams
- 1 pound red potatoes, diced
- 1 cup water
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1¼ cups almond milk
- 2 tablespoons fresh parsley, chopped and divided
Drain clams, reserving juice in a 2-cup measuring cup. You should have about 1 cup juice. Add 1 cup water or enough to make 2 cups liquid. Set aside.
Heat ghee in a 6-quart (or similar sized) pot over medium heat. Once heated, add diced onion, celery and carrots. Sauté for 7 to 10 minutes, until veggies are soft and onions translucent.
Add in cassava flour and stir to evenly coat. Keep stirring for 1 minute, then add diced potatoes and clam juice/water mixture. Increase heat and bring to a boil. Season with salt, pepper and dried thyme. Reduce heat and simmer for 10 to 12 minutes, until potatoes are cooked through.
Halfway through potatoes cooking, add half the almond milk. Add the rest of the milk when potatoes are almost cooked, along with clams. Cook until heated through, about 5 minutes.
Stir in 1 tablespoon fresh, chopped parsley. Serve and garnish with additional chopped parsley.