That clam chowder you occasionally order at seafood restaurants may be delicious, but it’s certainly not Paleo. While cream may occupy an uncertain position on the Paleo menu, the wheat flour that almost all restaurants use to thicken their chowder is certainly not Paleo.
That’s the down side to eating at a restaurant, even at the high end restaurants, you can never really be certain what you’re getting unless you ask. By making this Paleo Clam Chowder at home, not only do you get a great homemade meal, you get the satisfaction of knowing the quality of all the ingredients.
Clam chowder has a special place in many people’s hearts as a comfort food. It’s warm, creamy, delicious, and just the thing to warm you up on a cold, winter night. This Paleo Clam Chowder can do all that and more. The butter and coconut milk are there to make it creamy while the potatoes provide just enough carbs to make a soft, chewy, comfort food.
More About The Ingredients
Potatoes often occupy an uncertain place on the Paleo menu because they’re so starchy, but they’re also nutrient-dense, so if you can handle the carbs, there’s no reason not to include the potatoes in this delicious soup. Just be sure to go organic when you purchase potatoes since they’re always one of the dirty dozen.
The salt pork also does its part in making this a healthy comfort food. Who doesn’t love pasture-raised pork? It’s fatty and salty and everything you need to give this Paleo recipe a flavor boost. You might not normally think to pair pork and clams together, but why not? The clams are meaty and the pork complements them perfectly. It’s the best combination of land and sea.
And finally the clams. Go for wild caught clams if possible. I picked up some wild caught Top Neck Clams from Virginia for this recipe but you can always check the Monterey Bay Aquarium Seafood Watch list (while you’re out and about or at home using their desktop or mobile app) to check if the variety you’re picking up is a good choice or not.
