Clam Chowder

Cooking Time

Ready in 45 Mins.


4 servings


Ingredients for the steamed clams:

· 2 ½ cups filtered water

· Juice of 2 lemons

· 2 bay leaves

· 4 large cloves garlic, crushed

· 4 sprigs fresh thyme

· ¼ teaspoon sea salt

· 4 pounds fresh small clams (Manila or Littleneck)

Ingredients for the chowder:

· 2 leeks

· 4 ribs celery

· 4 tablespoons unsalted grass-fed butter

· 4 large cloves garlic, finely chopped

· 4 tablespoons coconut flour

· ¼ teaspoon ground black pepper

· 2 teaspoons chopped fresh thyme leaves

· 2 cups clam broth (reserved from steaming process)

· 2 cans (13.5 ounce) full-fat coconut milk

· 1 tablespoon freshly chopped tarragon or parsley leaves



This recipe, takes a traditional chowder and puts a healthy spin on it. Fresh steamed clams make this creamy chowder extra good; however, canned clams work well too. When steaming, you can save time by preparing them up to one day in advance – just be sure to remove the meat from the shells and refrigerate. For a dairy-free version, use olive oil or coconut oil instead of grass-fed butter. 


Mark's Kitchen - Dr. Mark Hyman, from is book "Eat Fat, Get Then"