A HEalthy, Creamy Clam Chowder, you can actually feel good about eating, this chowder is whole30 Compliant, make this today!
A chowder, springled with greens
Lighten UP your Clam Chowder Game!
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
– 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.