Paleo Recipes – Cavegirl Cuisine

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Manhattan Clam Chowder

Manhattan Clam Chowder

This recipe was made at the request of several of my Facebook buddies.  I’ve always been a New England Clam Chowder fan (the creamy one); however, I am now a convert.  This was so fresh and tasty and took me back to the Ocean City Boardwalk on my high school Spring Break (kind of like tequila does)!

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Ingredients

  • • 3 pieces of applewood smoked bacon, cut in 1-inch strips
  • • 1 medium onion, diced
  • • 2 celery stalks, diced
  • • 1 red pepper, diced
  • • 1 tablespoon ghee or organic, unsalted butter
  • • 1.5 cups peeled and diced parsnips (approx. 2 medium)
  • • 28 oz can whole tomatoes (including juice)
  • • 1 tablespoon fresh thyme leaves
  • • 1 tablespoon fresh parsley, chopped
  • • 1 tablespoon fresh oregano
  • • 1/2 teaspoon crushed red pepper flakes
  • • 1 bay leaf
  • • 1 teaspoon sea salt
  • • 1 teaspoon ground pepper
  • • 3-4 garlic cloves, minced
  • • 2 cups chicken broth
  • • 10 oz can whole baby clams, including juice
  • • 1 large carrot, peeled and grated

Directions

  1. In a heavy-bottomed pot (or Dutch Oven), cook bacon on medium-high heat for 2 minutes. Add onion, celery, red pepper and butter. Continue to cook until onions are translucent.
  2. Add tomatoes (including the juice), thyme, parsley, oregano, bay leaf, red pepper flakes, salt and pepper. Stir and cook for another 5 minutes smooshing the tomatoes as it cooks.
  3. Add parsnips, clams (including juice), garlic, chicken broth and grated carrot.
  4. Bring to a boil. Reduce heat. Cover. Simmer for at least 30 minutes to let the flavors to marry and allow the parsnips to become tender. Serve and garnish with optional fresh thyme leaves.
  5. Enjoy!

Ingredients

  • 3 pieces of applewood smoked bacon, cut in 1-inch strips
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 red pepper, diced
  • 1 tablespoon ghee or organic, unsalted butter
  • 1.5 cups peeled and diced parsnips (approx. 2 medium)
  • 28 oz can whole tomatoes (including juice)
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 3-4 garlic cloves, minced
  • 2 cups chicken broth
  • 10 oz can whole baby clams, including juice
  • 1 large carrot, peeled and grated

Directions

  1. In a heavy-bottomed pot (or Dutch Oven), cook bacon on medium-high heat for 2 minutes. Add onion, celery, red pepper and butter. Continue to cook until onions are translucent.
  2. Add tomatoes (including the juice), thyme, parsley, oregano, bay leaf, red pepper flakes, salt and pepper. Stir and cook for another 5 minutes smooshing the tomatoes as it cooks.
  3. Add parsnips, clams (including juice), garlic, chicken broth and grated carrot.
  4. Bring to a boil. Reduce heat. Cover. Simmer for at least 30 minutes to let the flavors to marry and allow the parsnips to become tender. Serve and garnish with optional fresh thyme leaves.
  5. Enjoy!
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