Thursday, December 5, 2013

Paleo Manhattan Clam Chowder

I grew up just outside Manhattan, and now live in New England. I thus have never formed a hard stance on which area's clam chowder is better, as I could go either way. I haven't actually eaten the Manhattan version too often, but was prompted to make my own version when the caveman got some at Whole Foods the other day.

Most versions of chowder contain potatoes, and I've tried all sorts of substitutions to avoid them. I love my cauliflower take on baked potato soup, but I can't embrace parsnip or turnip chunks in lieu of potato. So, my recipe does contain a little organic white potato. I'm sure you could omit it, or if you want to maintain the body of the soup try a different root vegetable.

Paleo Manhattan Clam Chowder

4 pieces nitrite-free Canadian bacon (I used Wellshire Farms), diced
3 celery stalks, diced
1 diced red bell pepper
1 medium onion, diced
1 tbs. ghee or coconut oil
28 oz. can whole tomatoes, undrained
1 bay leaf
1/4 tsp. red pepper flakes
1 tsp. dried oregano
1 tbs. chopped fresh thyme
1 tbs. chopped fresh parsley
salt & pepper, to taste
4 garlic cloves, minced
6 small red potatoes, cut into small dice (optional, or sub other root vegetables)
2 cups organic chicken broth
10 oz can whole baby clams, including juice
1 large carrot, peeled and grated

Heat a large sauce pot over medium heat. Add bacon and cook until starting to crisp. Add celery, pepper, onion and coconut oil or ghee. Cook until vegetables are soft.

Add tomatoes, bay leaf, red pepper flakes, herbs and salt and pepper. Stir to combine, breaking up the tomatoes a bit with a wooden spoon. Cook for about 5 minutes.

Add potatoes, broth, clams and carrot to the pot. Stir to combine and allow mixture to come to a boil. Lower heat and cover pot. Simmer for at least 20 minutes, stirring occasionally. Taste for seasoning and serve.


  1. Mmmmmm. This looks so hearty! Perfect for a wintry day curled up on the couch!

    1. it was actually a pretty mild one here today, but I was thinking the same thing! Will be remaking this winter for sure :)