AIP Clam Chowder Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 4 lbs fresh clams
  • 5 cups water or enough to cover the clams
  • 1 teaspoon salt
  • ½ pound bacon, roughly chopped
  • 1 leek, sliced
  • 4-5 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary, minced
  • 2 medium sized Japanese sweet potatoes, peeled and diced
  • 1 bay leaf
  • 2 cups mushrooms, I used maitake
  • 1 tablespoon cassava flour
  • ½ cup coconut milk
  • Chives, finely chopped for garnish
Instructions
  1. In a large stock pot, bring water, salt, and clams to a boil. About 8-10 minutes or until the clams open.
  2. Remove from heat and fish out the clams with a slotted spoon. Discard the shells and chop the clam meat into chewable pieces. Keep broth and clams separate and set aside for later. (These first two steps can be done about 24 hours ahead of time but not necessary.)
  3. In a separate large stock pot, sauté bacon on medium until almost totally cooked.
  4. Add leek, garlic, thyme, and rosemary and sauté until bacon is crisp and the leeks are translucent.
  5. Place a large strainer on top of the pot with bacon, and then pour the clam broth in to remove any unwanted particles.
  6. Add diced potatoes and bay leaf and bring mixture to a boil. Switch to medium-low heat for about 20 minutes or until potatoes are soft. (You may need to add another cup of water to this mixture.)
  7. At this point, I took about a cup of cooked potato bits and a bit of broth and blended them to use as a thickening agent, and then added it back to the pot. This is optional.
  8. Combine cassava flour and about 4 tablespoons of broth in a cup and stir into a slurry.
  9. Add slurry, coconut milk, and mushrooms to the pot. Stir to combine and allow to thicken on low heat, about 5-10 minutes.
  10. Serve with chopped chives.
Notes
I left a few clams in their shells for the photos.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/clam-chowder/