Clam chowder….what can I say? It’s a family favorite, but with my Celiac disease and dairy allergy, I’ve had to make it over in a way that works for my diet. This version is made with anti-inflammatory ingredients, and it’s lowish in carbs and paleo, so it’s perfect for people with all sorts of inflammatory autoimmune conditions, like Hashimoto’s thyroiditis.
- 6 slices pepper bacon, cut into pieces
- 1 fennel bulb, chopped
- 1 celery stalk, chopped
- 1 onion, chopped
- 4 carrots, peeled and chopped
- 8 cups bone broth
- 2 (6-ounce) cans clams, undrained
- 1 celery root (celeriac), peeled and cut into half-inch cubes
- 2 teaspoons dried thyme
- 1 teaspoon dried tarragon
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- Pinch red pepper flakes (or to taste – I like mine a bit on the spicy side)
- 3 tablespoons arrowroot powder
- 3 tablespoons water
- 1 tablespoon chopped fennel fronds
- In a large pot, cook the pepper bacon on medium-high until it is browned. Remove the bacon from the fat in the pot with a slotted spoon and set it aside.
- To the fat in the pan, add the fennel, celery, onion, and carrot. Cook, stirring occasionally, until the vegetables begin to brown, five to seven minutes.
- Add the bone broth, scraping any browned bits from the bottom of the pan with the side of a spoon.
- Add the clams, celery root, thyme, tarragon, pepper, salt, and pepper flakes. Bring to a simmer. Reduce to medium-low and cook until the celery root is tender, about 10 minutes.
- In a small bowl, whisk together the arrowroot powder and water. Pour it into the soup in a thin stream, stirring constantly. Simmer, stirring, until the chowder thickens slightly, about three minutes more.
- Stir in the reserve bacon and the fennel fronds.
photo credit: Pike Place Chowder via photopin (license)