New England Clam Chowder

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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  • 2 pounds fresh clams
  • 4 ounces bacon, chopped
  • 2 onions, finely chopped
  • 1 large bulb celery root, thick outer skin removed and cut into 1 inch chunks (1 ½- 2 cups)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chopped thyme
  • 3 bay leaves
  • 2 cups cashews, soaked at least 4 hours and rinsed
  • 3 cups water


Step 1

Wash clams well and steam in basket over 1 cup of water. Watch clams closely and remove as they pop open. Any clams that take significantly longer to open may be bad, so toss those. Pull clams from shells, chop meat, and set aside.

Step 2

Reserve steaming liquid. While you’re waiting for clams to steam, preheat 6-8 quart stock pot. Add bacon and cook until crispy. Remove bacon, add onions, and cook until translucent. Add reserved water from clam steaming plus 1 cup water (or chicken broth if you have on-hand).

Step 3

Add thyme, garlic, bay leaves, and celery root. Cover, turn to low, and cook for about 20 minutes, or until celery root is soft. In the meantime, blend cashews in food processor or high-speed blender. Slowly add 2 cups water, turning cashews to a silky cream.

Step 4

Add chopped clams and cashew cream to pot with chopped cooked bacon, season to taste with salt and pepper. You may also need to add more cooking liquid for desired consistency.

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Camille is the author of "Paleogasm: 150 Grain, Dairy & Sugar-free Recipes that will Leave You Totally Satisfied & Begging for More". She is also the founder of, the first online service to customize recipes, meal plans, and shopping lists for your unique health profile. Harnessing 10 years of experience as a professional chef for the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of 100 million people in her lifetime by shifting healthcare from the medicine cabinet to the pantry, the doctors office to the garden. Join in on the fun:!

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