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Whole30 Clam Chowder

Soup season is still in full force over here at The Defined Dish. Well, does it ever end over here? Heck Nah. But right now it is all about this Whole30 Clam Chowder. 

As I sat and had a cup of indulgent clam chowder at a local seafood restaurant recently, I thought to myself HOW can I make a healthier version, yet still keep it creamy and delicious? The light finally went off when I thought of my Creamy Cauliflower Soup. It is one of my personal and fan-favorite recipes. Whole30 Clam Chowder

The base of this sauce has no heavy cream, no flour, nothing unhealthy at all! Just a creamy, luscious base of cauliflower that is very neutral in flavor, filled with all of the goodies that come in a classic clam chowder. YUM. 

If you are doing a Whole30 and your family members, boyfriend, friend, roommate– whoever you lie and dine with often is NOT doing one with you, this is a great Whole30 Clam Chowder recipe to make and totally trick them! Topped all off with bacon crumbles and chives… it tastes like an indulgent bowl of real chowder!

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Whole30 Clam Chowder
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  1. 5 strips no-sugar bacon
  2. 1 tbsp. ghee
  3. 1 medium yellow onion, diced
  4. 2 stalks of celery, diced
  5. 2 cloves garlic, minced
  6. 1 large head cauliflower, cut into florets
  7. 4 cups chicken or vegetable broth
  8. 8oz. jar clam juice
  9. 1 bay leaf
  10. 1/2 tsp. dried thyme
  11. 2.5 cups diced yellow or russet potato
  12. Kosher salt and black pepper, to taste
  13. 1 cup unsweetened, full fat coconut milk (blended until smooth, so it is no longer separated)
  14. 3 (6.5oz) cans whole clams, undrained
  15. Chopped chives, for serving
  1. Heat a dutch oven, or large soup pot, over medium heat. Place strips of bacon in the bottom of the skillet and fry until crisp. Remove bacon from the skillet, reserving the bacon fat in the bottom, and set on a paper towel.
  2. Add the ghee, diced onions, celery, and garlic to the bacon fat, and a pinch of salt and pepper saute until tender, about 5-7 minutes.
  3. Add the cauliflower florets, the broth, the clam juice, bay leaf and the thyme. Stir to combine and bring to a boil. Once boiling, reduce heat to simmer and let simmer, covered, until cauliflower is fork tender, about 15 minutes.
  4. Remove the bayleaf and set aside. Meanwhile, using an immersion blender or a blender, blend soup until smooth.
  5. Place bayleaf back into the pot with the soup. Add the diced potatoes and let simmer until tender, about 12-15 minutes.
  6. Pour in the cans of clams (with the juices) and the coconut milk, stir to combine. Cook for 3-5 more minutes, or until the clams are heated through.
  7. Taste the soup and add more salt and pepper, to taste. If soup is too thick, add 1/4 broth at a time until it reaches the consistency you prefer.
  8. Ladle soup into bowls, top with chopped chives and chopped bacon bits.
  9. Enjoy!
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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  1. Made this chowder tonight…..Love, Love, Love!!!! Not doing the Whole 30 so I served it bread bowls, Yum!
    I did not expect it to be this fantastic. This will be my new go-to chowder!

  2. I am not a huge fan of the actual clams, so I cut down the amount a bit! It was fabulous. Thanks for the good idea!

  3. Any suggestions how to tweak this to make a seafood chowder? I’m not a big fan of clams but most types of seafood! The cauliflower sounds so good

  4. Just what I want this time of year! Can’t wait to make this next week—it already made it in my meal plan!