By Jillian Adamson
Cockle and Mussels Chowder
Tweaked for two and ingredients available from this recipe: https://whatgreatgrandmaate.com/whole30-clam-chowder/
I couldn't find clams here, so I had to go with cockles and mussels.
Main Ingredients in Whole30 Clam Chowder Recipe
Cauliflower: Since this is a cauliflower clam chowder, this is an important ingredient! I promise, you won’t taste the cauliflower at all once it’s cooked through and blended into cream.
Broth: I like to use bone broth for an extra nutrient boost in all my soup recipes, but you can also use chicken broth or vegetable broth.
Bacon: I think bacon is such a crucial ingredient when it comes to clam chowder! It adds such a delicious and addicting smoky flavor. I add bacon bits at the end just before serving, so you can enjoy the crunchy, salty bites with every spoonful. To keep it Whole30-compliant, make sure your bacon is sugar-free and-nitrate free.
Clams: Of course, you can’t make this paleo clam chowder without clams. I like to use canned clams, and make sure to use all the juice in the can to create the best flavors in this dish.
Potatoes: Another important ingredient when it comes to making this Whole30 clam chowder recipe! I can’t imagine enjoying clam chowder without the soft, pillowy bites of potatoes. If you are strict paleo or AIP, you can substitute with white-fleshed sweet potatoes.
Coconut milk: Just a little bit of coconut milk makes this cauliflower clam chowder ultra creamy without adding any kind of coconut-y taste. I wouldn’t use anything else besides the full-fat version that comes in a can, or this brand.
Updated at: Thu, 17 Aug 2023 00:08:23 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
8
Low
Nutrition per serving
Calories221.3 kcal (11%)
Total Fat13.6 g (19%)
Carbs16.2 g (6%)
Sugars4.3 g (5%)
Protein10 g (20%)
Sodium927.6 mg (46%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a large saucepan, combine cauliflower florets, water, stock cubes, and sea salt, and bring to a boil over medium high heat.
Step 2
Reduce the heat to medium, cover, and simmer for 10 minutes until the cauliflower is fork tender.
Step 3
Meanwhile, cut up the bacon with kitchen shears, and set aside.
Step 4
Use an immersion blender or transfer to a blender, and blend until smooth. Set aside.
Step 5
Heat a Dutch oven or a large pot over medium heat and fry the bacon slices until cooked through, about 5 minutes.
Step 6
Remove the bacon from the pan, leaving the bacon grease in the pot.
Step 7
Add onion, celery, garlic, and thyme to the bacon grease, and sauté until tender, about 7 minutes.
Step 8
Add potatoes, bacon and blended cauliflower, let everything come to a boil.
Step 9
Reduce to simmer for 10 minutes, or until the potatoes are tender.
Step 10
Stir in cockles, mussels, and parsley and cook for 6-7 minutes until the cockles and mussels are heated through.
Step 11
Add more broth if you like your chowder thinner in consistency.
Step 12
Add salt and pepper, to taste.
Notes
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