“Better Than” New England Clam Chowder


Brrrr! It’s getting chilly out there, and what better way to warm up than a nice hearty bowl of New England Clam Chowder?  Well, with this paleo-ish version, you get the same comfy feel, without all the flour and potatoes weighing it down.

When I first thought of making a paleo version of New England Clam Chowder, I was stumped with how to get the same rich and hearty feel, with a healthy paleo twist.  Coarsely chopped mushrooms and onions and almond flour were the perfect replacements to typical flour and potatoes.  My (non-paleo) husband loved this so much, he requested this to go into our regular rotation!

“Better Than” New England Clam Chowder


  • 4 cans of clams
  • 1 large onion coarsely chopped
  • 16 oz mushrooms coarsely chopped
  • 1 cup organic heavy cream (you can use coconut or almond milk instead, but it will probably taste sweeter)
  • 2 cups of broth (vegetable or other)
  • 3 tbsp organic butter (or coconut oil)
  • 4 tbsp almond flour
  • parsley
  • shallots
  • dash of red pepper
  • salt and pepper
  • bay leaf


  1. Sautee onion and mushrooms in butter until soft with a little salt.
  2. Add flour and stir.
  3. Add broth, heavy cream, juice from clams, and seasonings.
  4. Let simmer for 15 - 20 minutes until flavors blend.
  5. Add clams and let cook for 2 minutes.
  6. That's it! Enjoy!

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