by Karen Frazier

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

1. 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.
2. 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.
3. Add the bone broth, scraping any browned bits from the bottom of the pan with the side of a spoon.
4. 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.
5. 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.
6. Stir in the reserve bacon and the fennel fronds.

photo credit: Pike Place Chowder via photopin (license)