Whole30 Spring Clam Chowder

Whole30 Spring Clam Chowder|


  • 1 medium yellow onion, peeled and diced
  • 3 stalks celery, trimmed and diced
  • 3 medium russet potatoes, peeled and chopped
  • 2 8 oz bottles clam juice
  • 2 cups unsweetened almond milk (regular milk can be used if you're not doing whole30/paleo)
  • 1 cup full-fat coconut milk or unflavored nutpods (heavy whipping cream can be used if not doing whole30/paleo)
  • 24 oz. frozen clams, thawed, drained and chopped (You can use canned too)
  • 1 tbsp potato starch/arrowroot powder dissolved in 1 tbsp cold water (cornstarch can be used if you're not doing whole30/paleo)
  • 2-3 tsp salt (or to taste)
  • pepper to taste
  • 1 tbsp ghee (butter can used if not doing whole30/paleo)


  1. Heat ghee in a medium pot, over medium heat. Add onions and saute until they begin to soften, about 2 minutes. Add celery and salt and continue cooking for 3 more minutes, until the veggies start releasing their moisture.
  2. Add pepper, potatoes and clam juice. Cover and reduce to simmer and cook for 20 minutes, or until the potatoes are fully cooked and tender. Remove from heat.
  3. Using a potato masher or immersion blender, puree/mash the soup base until it's to your desired consistency. I like my soup a little bit chunky so I usually puree half of the soup.
  4. Stir in clams and return soup to a simmer. Add in the potato starch mixed with water. Continue to stir to avoid lumps- you may feel the soup getting thicker. Slowly stir in almond milk and cook until the soup is heated through, about 5 minutes.
  5. Remove from heat and serve hot with more black pepper if desired.