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New England (that's the white one) Paleo Clam Chowder is a great dish to share on a crisp fall day.

New England Paleo Clam Chowder

  • Author: Raj -
  • Yield: 4 litres 1x


  • 1 onion (chopped)
  • 2 tbsp coconut oil
  • 8 slices bacon (paleo- no sugar, diced)
  • 45 carrots (chopped)
  • 3 parsnips (chopped)
  • 45 celery stalks (chopped)
  • 2 cans coconut milk
  • 1 cup (approx) clam juice
  • 1 L fish or chicken stock
  • 2 Bay leaves
  • 1 tbsp rosemary
  • 1 tbsp paprika
  • Salt & pepper to taste
  • 1.5 lbs white fish (i used cod)
  • 1.5 lbs fresh clams (still in the shell? We’ve got instructions here) or 1 can baby clams (cut into smaller pieces)
  • 1 handful fresh parsley (finely chopped)


  1. In a large stock pot, sautee onions in coconut oil until soft over medium heat.
  2. Add bacon and cook until browned.
  3. Add carrots, parsnips, and celery and cook for 5-10 min.
  4. Add coconut milk, clam juice, fish/chicken stock, Bay leaves, rosemary, paprika, salt & pepper.
  5. Simmer until parsnips are desired tenderness.
  6. Add fish and clams. They will only take a minute or two to cook thru. Taste test for seasoning (adjust salt as needed).
  7. Serve topped with fresh parsley.
The Primal Desire