Cauliflower Clam Chowder

Cauliflower Clam Chowder

Table of Contents

Calories Per Serving: 230

Servings: 4


1 c onion, chopped
1 carrot, chopped
1 rib celery, chopped
2 cloves garlic, minced
1 T coconut oil
1 (10 oz) can clams, not drained
1 c water + 1/2 t Simple Girl Bouillon Base (or 1 c chicken broth)
1 c full-fat canned coconut milk
3 c cauliflower, cut into small florets
1/4-1/2 t xanthan gum
pink salt and pepper, to taste


  1. Heat coconut oil in large pot
  2. ​Saute onions, celery, and carrots until onions are translucent and tender
  3. Add garlic and cook for another minute
  4. Add clams (with liquid from can), clam juice, and coconut milk
  5. Add cauliflower florets
  6. Place lid on pot and simmer 10-15 minutes, until cauliflower is tender
  7. Remove pot from heat
  8. Sprinkle 1/4 t xanthan gum over soup
  9. Whisk and allow to thicken for 1 minute
  10. Add additional xanthan gum, if needed
  11. Season with pink salt and pepper

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