Newport clam chowder –Get ready to dive into a bowl of deliciousness with our Paleo Newport Clam Chowder! If you thought chowder was only for those who don’t count calories, think again! This recipe is as creamy and comforting as the traditional version but is packed with all the Paleo-friendly goodness. Let’s transform this classic dish into something that even your caveman ancestors would approve of!
Paleo Newport Clam Chowder
Need to impress your friends or just want to make your taste buds do the happy dance? Look no further! Here’s what you’ll need and a step-by-step guide on how to whip up this fabulous chowder:
Ingredients
- 4 slices of bacon, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups cauliflower florets (trust me, it’s like magic)
- 2 cans (6.5 oz each) chopped clams (don’t skimp on the clams!)
- 1 cup coconut milk (because normal milk is just too basic)
- 3 cups seafood broth (the more, the merrier)
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, fry up the diced bacon until crispy. As the bacon sizzles, let the aroma take you to a paradise of flavors!
- Add the diced onion and minced garlic to the pot, sautéing until they become translucent. This is your flavor base, so the more sizzle, the better!
- Throw in the cauliflower florets and give it a good stir. Cook for about 5 minutes, letting the cauliflower soak up all that tasty goodness.
- Now, it’s time to invite the clams to the party! Add in your chopped clams along with their juice—don’t be shy, pour it all in!
- Pour in the coconut milk and seafood broth, then sprinkle in that thyme. Stir everything together, season with salt and pepper, and bring it to a gentle boil.
- Reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower is tender. This is when you can channel your inner chef and dance like no one is watching.
- Serve hot and enjoy the creamy, dreamy chowder that you just created. Who knew Paleo could taste this good? You’re going to want to dive right in!