Sunday, November 2, 2014

Pumpkin Clam Chowder (AIP)

*Disclosure: This post contains affiliate links, which means that when you purchase an item your price stays the same, but I make a small commission to help run my blog. See more information here.*

It's been a while since I've brought you an original recipe. I've had a lot of recipe development going on behind the scenes, but they have been specifically for special projects. My latest project was collaborating with The Paleo Mom on her newest e-Book The Paleo Approach Dinner Club. I contributed two original and exclusive recipes to the cookbook. The cookbook is such a fun project, because it's perfect for throwing dinner parties! AIP can be a struggle when it comes to dining out and entertaining. So take the guess work out and check out the book!! I'm working on a separate blog post about the e-Book specifically, but I didn't want to waste any more time that you could be using to cook up some great new dishes! Click the link below to check it out!

I have several other surprise projects in the works as well. But I've also been working on several recipes just for the blog! This newest recipe for Pumpkin Clam Chowder happened in a fun little moment of genius. I'm not trying to toot my own here, but what else do I call it?? I've been dying to make an AIP-approved Clam Chowder recipe for a while now, and when the idea for Pumpkin Clam Chowder popped into my head, I knew it had to happen NOW!

My mom's family is from just inside the Cape Cod area, so the only clam chowder even worth talking about is a good New England-style Clam Chowder (pronounced chowda in case you didn't already know)! Rich and creamy broth with chunky potatoes and bits of clam and bacon. Ahh, perfection. The focus here is balance. A good chowda is simple but flavorful.

This chowda is a fun, fall twist on an old classic, but it still meets the basic requirements. I won't argue that it's better than the original, but maybe you'll agree that it's just as good in its own right!

Pumpkin Clam Chowder
Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 4-6 

6 oz bacon, diced
1 cup chopped onion
1 cup chopped celery
1 leek, cleaned and sliced
1 lb parsnips, peeled and chunked
4-6.5 oz canned clams
1-8 oz bottle clam broth
1 bay leaf
1 tsp thyme
2-15 oz canned pumpkin
1-14 oz canned coconut milk
1-2 tsp salt

In a dutch oven over medium-low heat, cook up all the bacon until crispy. Remove bacon bits and set aside, leaving bacon fat in the pan. Add the onion, celery, and leek to the bacon fat and cook until it starts to turn translucent. Add parsnips, clams, and clam broth. Stir well and add bay leaf and thyme. Bring to a boil and immediately reduce to a slow simmer. Allow to simmer until parsnips are fork tender, about 15-20 minutes. Add pumpkin and coconut milk. Stir thoroughly and heat until warmed through. Remove bay leaf and salt to taste. Garnish with additional thyme if desired. Top with bacon bits to serve.

*Add collagen or gelatin to the clam broth for extra nutrition.
**Great crockpot option: Crisp the bacon and saute all the veggies together. Add all ingredients (including the bacon) to the crockpot and cook on low for 4 hours. Remove bay leaf, salt if necessary, and serve.