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Creamy Clam Chowder (Whole30, Paleo, Dairy Free) Recipe

Name: Creamy Clam Chowder (Whole30, Paleo, Dairy Free)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup raw cashews; 2 ½-3 cups chicken broth (divided); 6 slices bacon (sliced); 1 medium white onion (chopped); 2 stalks celery (chopped, leaves discarded); 2-3 cloves garlic (minced); 3 tablespoons arrowroot powder; 1 pound red potatoes; 1 cup clam juice; 1 bay leaf; 3 6.5-ounce cans chopped clams (undrained, 19.5 ounces total); 1 teaspoon salt; 1 teaspoon pepper; fresh chives (thinly sliced, for garnish)

40 Aprons

A super-rich and creamy New England style clam chowder that's dairy free, Whole30, and paleo. This healthy Whole30 soup is easy and loaded with potatoes, bacon, clams, and a crazy good cashew cream sauce.

Ingredients

1 cup raw cashews

2 ½-3 cups chicken broth (divided)

6 slices bacon (sliced)

1 medium white onion (chopped)

2 stalks celery (chopped, leaves discarded)

2-3 cloves garlic (minced)

3 tablespoons arrowroot powder

1 pound red potatoes

1 cup clam juice

1 bay leaf

3 6.5-ounce cans chopped clams (undrained, 19.5 ounces total)

1 teaspoon salt

1 teaspoon pepper

fresh chives (thinly sliced, for garnish)

Method

Place cashews in a medium heatproof bowl. In a saucepan bring 1 cup of chicken broth to a boil, then pour over cashews. Set aside.

Cook bacon in a medium saucepan until crisp then, using a slotted spoon, transfer to a paper towel-lined plate. Pour all but 2 tablespoons of bacon grease and return saucepan to stove over medium heat.

Add the onion and celery to the saucepan and cook until softened, about 5 minutes. Add garlic and sauté until fragrant, about 30-60 seconds. Sprinkle arrowroot starch over and stir until well combined.

Pour in 1 1/2 cups chicken broth and whisk until smooth. Add the potatoes, clam juice, and bay leaf to the saucepan and bring to a boil. Reduce the heat and simmer until potatoes are cooked through and tender about 15 minutes.

Meanwhile, make your cashew cream: pour chicken broth-cashew mixture into a high-speed blender and blend until completely smooth. Pour cashew cream, clams, and plenty of salt and pepper into saucepan and stir. Add the extra 1/2 cup of chicken broth, if desired, to thin. Return to a simmer and cook a couple of minutes or until flavors are melded.

Ladle into serving bowls and top with bacon and chives.

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