How To Easily Make Clam Chowder from a Can of Clams Healthy and Whole30 Compliant. This recipe for Healthy Greens Clam Chowder, Whole30 Compliant is loaded with Veggies! Ever wonder how to create a healthy, no guilt clam chowder? Try this recipe, (full recipe located at bottom of page) out!
This recipe calls for a healthy addition of greens to the mix, adding nutrients, ( and elevating all of those clammy feelings toward a heavy, high calorie soup). I substituted cassava flour as a thickener, almond milk for heavy cream, and added hearty winter greens: kale and cabbage. This healthy chowder is “verdant” green with a pinch of pungent dill at the end. This recipe is whole30 compliant.
The Best Healthy Clam Chowder Recipe
View Web Story Here: https://thesiftedfield.com/web-stories/healthy/
A can of clams whips this Whole30 Compliant chowder together in a flash and makes for an easy, vitamin filled meal. Don’t let the term “chowder” throw you off, it’s Dairy Free!
Healthy Greens Clam Chowder, Whole30 Compliant
Kale and Cabbage kick up this Whole30 Clam Chowder making a satisfying meal.
Ingredients
- 2 slices bacon, sugar free, additive free
- 1 cup coarsely chopped onion
- 2 tbsp cassava flour (tapioca flour)
- 1 bottle clam juice 8 Fluid Ounces
- 2 cups diced white or yellow potatoes
- 1 can chopped clams 6.5 Ounce
- 3 cups Almond Milk, sugar free
- 1 tbsp white wine vinegar
- 1 tsp sea salt, divided
- Fresh black pepper to taste
- fresh dill to taste
- 1 cup kale, chopped
- 1 cup green cabbage, chopped
Instructions
- Fry the bacon over medium heat in a large sauce pan, until crisp. Remove bacon from pot, reserving the oil in the bottom of the pot. Put bacon aside for later.
- Add onion and cook 4 to 6 minutes until onion is soft and translucent, add 1/2 of salt, scrape any remaining bits of bacon up off the bottom of pan and into onions. Add flour, stir to to combine for 2 to 3 minutes.
- Adjust pot heat to low-medium Crumble bacon and add to onion, flour mixture in pot.
- Add clam juice and 1/2 of the almond milk. Add potatoes to pot and simmer, stirring periodically, for an additional 20 minutes or until potatoes are tender.
- Add can of clams, including liquid to soup pot. Add kale, cabbage, and remaining almond milk, simmer over for an additional 7 to 10 minutes or until cabbage is tender.
- Add vinegar, stirring to combine. Season with remaining salt and pepper. Finish with a sprinkle of chopped fresh dill. The dill really brings out the green, herbaceous flavors of the kale, complementing the clams and chowder as a whole, beautifully.
Notes
I like to use Bar Harbor Clam Juice, and canned chopped clams for this recipe, both can be found on Amazon. These items are readily available in most grocery stores as well.Â
https://www.amazon.com/Bar-Harbor-Clams-Natural-Chopped/dp/B000YFZRPE/ref=sr_1_4?crid=854YFXBY8I3A&keywords=bar+harbor+chopped+clams&qid=16428
https://www.amazon.com/Bar-Harbour-Clam-Juice-Pack/dp/B00N44BX5A
Nutrition
Serving: 1bowlCalories: 194kcalCarbohydrates: 28gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 7mgSodium: 919mgPotassium: 613mgFiber: 5gSugar: 3gVitamin A: 1699IUVitamin C: 46mgCalcium: 298mgIron: 1mg
Tried this recipe?Let us know how it was!