- 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)
- 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.
- 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.
- 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.
- 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.
- Remove from heat and serve hot with more black pepper if desired.