Creamy New England Paleo Clam Chowder with Smoky Bacon

Ingredients

For the Smoky Bacon & Aromatics:

• 6 slices pasture-raised thick-cut bacon, chopped into lardons (drippings reserved)
• 1 medium leek (white and light green parts only, washed and sliced) or 1 yellow onion
• 3 stalks organic celery, diced into 0.25-inch pieces
• 4 cloves garlic, finely minced
• 1.5 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 dried bay leaves

For the Velvety Chowder Broth:

• 4 cups organic cauliflower florets (approx. 1 medium head, steamed or boiled until tender)
• 2 cans (6.5 oz each) wild sea clams in clam juice (clams drained and reserved, juice reserved)
• 1 bottle (8 oz) natural clam juice / clam broth (or organic fish/chicken bone broth)
• 1 cup full-fat unsweetened culinary coconut cream (adds velvety mouthfeel without coconut flavor)
• 1 tbsp grass-fed ghee
• 1 tsp coarse Celtic sea salt and 0.5 tsp freshly ground white or black pepper
• 1 tbsp fresh lemon juice

For Garnish:

• Reserved crispy bacon lardons
• 2 tbsp fresh Italian flat-leaf parsley & chives, finely chopped
• Fresh lemon wedges & pinch of smoked paprika

Step-by-Step Instructions

1. Crisp the Bacon: In a large 5-quart heavy Dutch oven or stockpot, cook chopped bacon over MEDIUM heat for 6 to 7 minutes until crispy and golden. Using a slotted spoon, transfer crispy bacon lardons to a paper towel-lined plate. Leave 2 tbsp rendered bacon fat in the pot.
2. Sauté Aromatics: Add sliced leeks and diced celery to the bacon fat. Sauté over medium heat for 4 to 5 minutes until soft and translucent. Stir in minced garlic and fresh thyme; cook for 60 seconds until fragrant.
3. Simmer Broth Base & Cauliflower: Pour in the reserved clam juice from the canned clams, the 8 oz bottle of clam nectar, 1 cup of water (or broth), and the 4 cups of cauliflower florets. Add the 2 bay leaves, sea salt, and black pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes until cauliflower is completely fork-tender.
4. Blend for Ultra-Velvety Chowder (Chef Technique): Remove the 2 bay leaves. Ladle 3 cups of the tender cooked cauliflower along with 1.5 cups of the hot broth into a high-speed blender (or use an immersion blender). Add the 1 cup of coconut cream and 1 tbsp grass-fed ghee. Blend on high for 60 seconds until transformed into an ultra-creamy, silky-smooth chowder base.
5. Recombine & Add Wild Clams: Pour the velvety blended cauliflower cream back into the Dutch oven with the remaining chunky vegetables and broth. Stir well over low heat. Add the reserved chopped wild sea clams and 1 tbsp fresh lemon juice. Simmer gently for only 3 to 4 minutes until clams are heated through. (Do not boil, as boiling will make clams rubbery).
6. Ladle & Garnish: Taste and adjust seasoning with extra sea salt, pepper, or lemon juice. Ladle steaming hot clam chowder into warm bowls. Top generously with crispy bacon lardons, minced fresh chives, flat-leaf parsley, and a pinch of smoked paprika. Serve immediately!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Wild sea clams are the single most concentrated natural food source of Vitamin B12 (cobalamin), supplying over 1,400% of the recommended daily value per serving alongside bioavailable iron, selenium, and copper. Pureed cauliflower mimics heavy cream using soluble prebiotic fibers that support colonic short-chain fatty acid synthesis.

Frequently Asked Questions