Dad's Clam Chowder "Paleo-ized"

Hands down my dad makes the best clam chowder, and we New Englanders take our chowder very seriously. Unfortunately his recipe is packed with gluten and dairy, making it hard to recreate. The first attempt of this project went horribly wrong and we needed to start over, but after some determination we created something that even my picky-eater boyfriend Kyle would eat (this is rare). It is prefect to cook for a large group or leftovers to meal prep for the week.

My partner-in-crime for this was my foodie friend Alex, who somehow managed to find the most amazing addition to our kitchen - salt and pepper shakers that look like my guinea pig! Alex and I lived together for a year and during that time we cooked together a lot so naturally its something we still enjoy doing together. On a car ride somehow we got on the topic of chowder and we started brainstorming how to paleo-ify it. Then we were off to the store for ingredients. We were on a mission.

We used 1 lbs of scallops for our recipe (as they were on sale and I am not a big fan of clams) but you can use whatever seafood you like or maybe even pre-cooked chicken. You could also experiment with other vegetables. This recipe requires some patience to get the texture right, starting by making a roux. I strongly suggest having everything pre-chopped, cans opened and all hands on deck when you begin. Good luck!

Dad's Clam Chowder "Paleo-ized"
1 medium onion, diced

2 sweet potatoes, peeled and chopped into bite sized pieces

1 zucchini grated or julienned

2 cups spinach and kale mix

1 lb of seafood (your choice clams, scallops, fish ect.)

1 8 oz bottle of clam juice OR 1 cup of water

2/3 cup of coconut oil (or a grass-fed butter)

2 13.5 oz cans of coconut milk separating the watery and thick parts. 

3/4 cup of coconut flower

1/2 tsp of arrowroot flour (optional) 

1/2 tsp pepper

1/2 tsp salt

1/2 tsp minced garlic 

Over low heat melt your coconut oil or butter in at least a 4 quart sauce pan. Remove from heat and stir in coconut flour. 

Over medium - high heat slowly stir in the liquid-y parts of the coconut milk with an electric mixer. Mixture should smooth, thicken and bubble. If it is not as thick as you would like, add the arrowroot flour (optional). Immediately add in the clam juice or water. Then melt in the thicker creamy part of the coconut milk while bringing to a boil, then reduce heat. Add in the seafood, vegetables and spices. Once it returns to a boil, reduce the heat again and cover, simmering for about 30 minutes until sweet potatoes are soft. Stir occasionally & Enjoy!