Paleo Clam Chowder

B's Kitchen

INGREDIENTS. 2 tbsp ghee (or extra lite olive oil)

½ small cauliflower chopped into florets (about 3 cups florets)

1 medium onion diced

4 cups chicken bone broth

2 carrots diced

1 stalk celery diced

2 parsnips diced

20 oz clams

1 cup coconut milk full-fat

Sea salt

This recipe was originally for New England clam chowder that I found online years ago. I have modified it to fit the auto immune protocol and my own personal taste. I hope you enjoy it

INSTRUCTIONS In a Dutch oven or large pot, combine 1 tbsp of the ghee, the cauliflower, half the onion, and the bone broth. Bring to a boil and cook until the cauliflower is tender, ~10 minutes. Carefully remove to a blender and purée (I used an immersion blender) until you get a thick liquid. Set aside. In the same (now empty) Dutch oven over medium heat, add 1 tbsp ghee, the other half of the onion, carrot, parsnips,and celery, pinch of salt and pepper. Cook and stir until the veggies soften but don’t really brown, about 10 min. Add clam JUICE (save clams off to side until later), and the cauliflower “soup” from earlier. Simmer for about 10 minutes. Stir in the clams, mushrooms, and coconut milk, stirring to combine and warming everything through. Adjust seasoning with salt and pepper. If you find the broth is too thick for your liking, you can add a little extra chicken broth to thin it out. I prefer mine on the thicker side - but you can decide. *I let mine simmer for about 30 to 40 minutes so the mushrooms could add a creamier flavor. I have to be honest, it was even better the second day!!!

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