I guess this COLD day inspired me to go back to my hot steamy soup dinner plans!!!!! Paige LOVES clam chowder…who doesn’t?! So I decided that I would make this & we would ALL enjoy it….hopefully! This was my first go at making clam chowder… & a paleo version at that! Paige is my best taste tester because I can tell immediately if she likes it or not! I’m pleased to say…this was a SUCCESS! Yes ma’am! This makes a good amount, enough for lunch the next day, my fav! I made this version sort of chunkier, I like more “stuff” than broth, so I loaded up with clams & veggies! I hope you love this as much as we did!! Here we go!

Paleo Clam Chowder:

3-4 Parsnips (peeled & chopped) (these yummies replace your potatoes;))

1L of chicken stock (I buy reg. free range from trader joes)

1/4-1/2lb bacon (chopped into pieces, I like extraaaa)

2 celery stalks, chopped

1 yellow onion, chopped

2 carrots, peeled & chopped

1/3 cup arrowroot powder

1 8oz bottle clam juice

2 10 oz cans shelled baby clams (drained & rinsed) (you can get minced, chopped, whichever)

2 cups full fat coconut milk

Couple shakes of salt, pepper & salt free italian seasoning

Dash of tabasco or siracha sauce (optional)

Pour chicken stock into a soup pot, add parsnips. Simmer for about 10 minutes until parsnips begin to get soft. Take off stove, out of pot & put into a heat safe dish to use in a little bit. In the same pot, add some evoo &  your bacon, celery, onions & carrots, cook until starts to get soft, about 5 minutes. Add arrowroot powder to the veggie/bacon mix & stir to combine for 1 minute. (Only add arrowroot @ this time!! No later.) Add the chicken stock & parsnips back into the pot. Add clam juice & seasonings & simmer for another 5 minutes until mixture starts to thicken. Next add your clams & coconut milk. Now is the time to add any other seasoning or hot sauce to taste. Simmer another 5 minutes & you are good to go! I served mine with my yummy Flax Herb Bread! Delish!!!!!! Eat up!!!!! =)