Growing up, I loved the days when mom made clam chowder. It reminds me a cool fall afternoon. Although, I am in the throws of a hot Texas summer, I had this craving for a good chowder. Just by substituting the roux for coconut milk, this hearty soup became paleo.
4 tablespoons butter (Kerrygold grass-fed is best)
3 cans clams plus juice
8 oz bacon, chopped
1 white onion, chopped
1 leek rib, chopped
3 celery ribs, chopped
2 garlic cloves, minced
1 tablespoon dried thyme
1 tablespoon dried dill
1 large potato or 2 small ones, chopped into small cubes
1 cup water
14 oz coconut milk, canned
Brown bacon in a heavy bottom pot over medium heat, about 5 minutes.
Add butter, leeks, onions and celery and cook until softened, about 5 minutes more.
Add garlic, thyme and dill and cook 3 minutes more.
Add the potatoes, water and clam juice from all 3 cans and bring to a boil.
Lower the heat, cover and simmer until broth thickens slightly and potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot).
Add the coconut milk and clams and season with sea salt to taste.
Remove from heat and let sit, covered, for an hour to let the sauce thicken and flavors to mix.