Now that I’m NOT in the middle of writing any more cookbooks for a while, I’m actually able to cook from the ones I have and it’s been really enjoyable just enjoying the fruits of my labors and not still laboring… The weather has finally turned a little and we have had some much needed rain and a few chilly nights which has been nice – and cozy! The last couple of weeks however have been totally nuts with family visiting, major gas leaks in our house that nearly killed us all, and celebrating Jaden turning 11 and Rowan turning 7 – so just a few minor (sarcasm) things that have kept me a little more quiet than usual in internet land but crazy as a barrel of monkeys in my life. Speaking of life, it always has its ups and downs, its madness and chaos, and its quiet – and now I’m trying out just a smidge of quiet for at least this week and so I found some time to write this post and share with you one of our favorite recipes from the Everyday Paleo Family Cookbook.
I made this recipe a few nights ago and subbed regular potatoes for sweet potatoes for a more classic clam chowder result. John calls it restaurant quality when I make it this way but I prefer the chowder the way it’s called for in the book – with sweet potatoes, but I’ll let you decide what you like best but most of all, I hope you enjoy!!! Pictured is the soup from the book, when you use white potatoes, it looks more classic clam chowder-y.
2 tablespoons coconut oil or butter
1 medium white onion, diced
8 bacon strips, chopped (optional)
6 celery stalks, diced
5 cups peeled and cubed sweet potatoes (or white potatoes)
1 14-ounce can full-fat coconut milk or 1 3/4 cups heavy cream
2 cups chicken broth
10 ounce can of clams plus juice
Sea salt and black pepper to taste
1 bay leaf
1 pound wild-caught shrimp, deveined with shells and tail removed or other seafood of your choice
Minced Italian Parsley for garnish
Prep time: 35 minutes
Cook time: 30 minutes
- In a large soup pot, sauté the onion in coconut oil over medium heat for 4-5 minutes.
- Add the diced bacon and cook until the bacon is crisp, stirring often.
- Add the celery and sweet potatoes and sauté for another 4-5 minutes.
- Add the coconut milk, chicken broth, clam juice, and black pepper and bring to a simmer.
- Add the bay leaf and let the soup simmer for 20-30 minutes or until the potatoes are soft.
- Using a potato masher, gently mash the cooked sweet potatoes to help thicken the chowder, making sure to still leave some of the potatoes chunky.
- Add the shrimp to the chowder and cook for 5 minutes or until the shrimp are pink and tender.
- While the shrimp are cooking, drain the clams and chop them into small pieces; add them to the chowder, just until warm. Serve the soup immediately, topped with the fresh minced parsley if desired.