It’s the dead of winter here in CA which means weather below 70 degrees & RAIN!  Can you believe it!?  Haha- jokes aside- it does get pretty dang chilly here at night, especially for California standards.
 
But with a new baby on our hands, we’ve been keeping the house closed up tight (for the most part) and nice and cozy.  We’re usually windows open year round kind of people, especially my husband, so a warm house is a change for us!
 
My favorite part of winter, whatever the weather?  Cozy food!  Soups especially.
 
This recipe is one I’ve been meaning to share for quite some time now, and I’m so excited to finally be getting around to it.

 
It’s a paleo-friendly & Whole30 compliant dairy-free spin on the traditional clam chowder.  And even low carb/keto friendly if you omit the potatoes (see my notes below).
 
I add a pound of wild caught shrimp to make it “seafood” chowder and add some extra protein and heartiness.
 
 
And let me tell you:  the flavor and texture is unreal!  If you didn’t see the ingredients list, you would never, ever guess that this creamy deliciousness is dairy-free.  I promise!
 
It’s rich, filling, and nutrient dense.  Three of my favorite things!
 
 
I hope you love this as much as we do!  Please come back and share if you make it, or tag me on Instagram @justjessieb
 
 
 

Print Recipe
5 from 1 vote

Seafood Chowder | PALEO, Whole30

Servings: 6
Calories: 465kcal

Ingredients

  • 1 1/2 cup raw cashews (soaked in warm water for 2 hours or up to overnight, then drained & rinsed)
  • 2 tbsp butter or ghee
  • 1/2 white onion, diced
  • 4 medium gold potatoes, diced
  • 4 celery stalks (yield about 3/4 cup chopped)
  • 2 tbsp arrowroot powder
  • 2 cups water
  • 2 cups chicken broth
  • 3 (6.5oz) cans chopped clams
  • 1 lb shrimp, peeled & deveined
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • pinch salt and pepper to taste

garnish

  • 4 slices bacon (cooked & chopped)
  • pinch fresh chives (minced)
  • pinch crushed red pepper red flakes

Instructions

  • Add the soaked cashews to a blender with 1 cup of water.  Blend until you have a super smooth "cashew cream", and set aside.
  • In a large pot over medium heat, melt the butter or ghee.  Add the onion and celery and sauté until softened, about 5 minutes.  Stir in the arrowroot.
  • Add the potatoes, water, broth, and juice from the clams.  Stir in the bay leaves and dried herbs, and bring the soup to a low boil.  Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
  • Remove the bay leaves from the soup.  Add the cashew cream, clams, and shrimp, and stir until combined.  Return to a simmer and cook for 5 minutes or until the shrimp is cooked through (it will be firm & opaque).
  • Season with salt & pepper to taste, and top with bacon & chives.  Enjoy!!

Notes

  • Check the ingredients on your clams!  There are sneaky sugars & preservatives hiding in many brands.  We liked the ones from “Bar Harbor” found at our local grocery store or Thrive Market if you’re shopping online.
  • Making this low carb or keto-friendly?  Omit the potatoes!  You’ll barely miss them!
  • I use raw cashews for the flavor and consistency when blended.  I buy the cashews pieces online or at Trader Joe’s because they blend even quicker, and are less expensive.

Nutrition

Calories: 465kcal | Carbohydrates: 34g | Protein: 26g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 213mg | Sodium: 995mg | Fiber: 4g | Sugar: 3g | Calcium: 147mg | Iron: 5mg
Filed   appetizers, seafood, soups, Whole 30