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Clam Chowder (Whole30, Paleo, AIP)

  • Author: Michelle
  • Total Time: 50 min
  • Yield: 4 servings 1x


Units Scale
  • 2 1/2 cups parsnips, chopped and divided
  • 2 cups cauliflower florets
  • 3 cups chicken broth
  • 1 tbsp avocado oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1/2 cup coconut milk
  • 1 tbsp arrowroot starch
  • 1/3 cup clam juice
  • 2 tsp fresh thyme
  • 1 bay leaf
  • Salt & pepper to taste (omit pepper for AIP)
  • 2 6.5 oz cans of clams (like this), drained and juice reserved
  • 3 slices bacon, cooked and chopped


  1. Add the cauliflower and 1 cup of parsnips to a pot along with the broth. Bring to a boil and reduce to a simmer for 10-15 minutes or until the vegetables are tender. Allow to cool slightly before blending with an immersion blender, or in a high-speed blender. Set aside.
  2. Using the same pot, heat the avocado oil over medium heat. Add the onion, garlic, and celery, and saute for 3-4 minutes.
  3. Combine the coconut milk and arrowroot starch and pour into the pot along with the cauliflower/parsnip broth, clam juice (from the canned clams), bay leaf, salt, pepper, thyme, and the remainder of the uncooked parsnips. Stir to combine. Bring to a boil and reduce to a simmer for 10-15 minutes or until the parsnips are tender.
  4. Turn off the heat, remove the bay leaf, and stir in the clams. Serve topped with bacon and additional thyme.


All nutrition facts are estimated and will vary.

  • Prep Time: 10 min
  • Cook Time: 40 min


  • Serving Size: 1
  • Fat: 6.9g
  • Carbohydrates: 24.9g
  • Fiber: 5.6g
  • Protein: 4.2g