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Paleo Clam Chowder Soup

Paleo Clam Chowder with Cauliflower Cream

This is a Paleo version of New England clam chowder. Instead of flour you use a cauliflower cream to thicken the soup and instead of potatoes, you use sunchokes or turnips.
Course Soup
Cuisine American
Keyword cauliflower cream, clams, paleo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 166 kcal
Author Denise Wright (MyLifeCookbook.com)


  • 3 pieces of bacon
  • 1/2 cup sun chokes, chopped (use potatoes if you are not doing Paleo)
  • 1/2 cup onion, diced
  • 1 piece of celery, chopped
  • 1/2 cup carrots, diced
  • 1 large clove of garlic chopped
  • 2 cans of clams not drained, chopped
  • 1 cup chicken broth
  • 1 Tablespoon Better than Bouillon, chicken (optional but recommended)
  • 4 cups cauliflower florets
  • 1 teaspoon minced garlic
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons olive oil
  • 1/2 teaspoon sage
  • 1/2 teaspoon thyme
  • salt & pepper to taste


  1. In a stockpot, brown your bacon and set the bacon aside for later.
  2. Using the bacon grease in pot, sauté the onions, garlic, carrots, celery and sunchokes for a few minutes.
  3. Add your broth and clams (juice and all) and simmer on medium low while you make your cauliflower sauce.
  4. In a pan add your cauliflower florets and enough water to almost cover the florets.
  5. Cover and cook until fork tender.
  6. Drain the cauliflower but reserve 1 cup of liquid.
  7. Place the cauliflower, garlic, nutritional yeast, olive oil, reserved liquid, sage and thyme ino a high speed blender and puree until smooth.
  8. Add the cauliflower sauce to the clam chowder and mix well.
  9. Add back the bacon or use as a garnish.