Last Updated on January 1, 2026 by Ellen Christian
This paleo clam chowder recipe can be on your table in less than 30 minutes! I love hearty soups and chowders as the weather gets colder. There is nothing that warms you up better than a hot bowl of soup. This paleo clam chowder recipe is hearty, healthy and delicious! Plus, you can have it on the table in 30 minutes from canned and frozen foods that you probably have in your pantry all the time.
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Paleo Clam Chowder Recipe
New England clam chowder is one of my favorite soups, but it is so heavy in cream and fat that it upsets my stomach. Plus, it’s definitely not paleo and my lactose intolerant daughter cannot eat it either. Because this paleo clam chowder recipe has coconut milk, it’s something that the whole family can enjoy.
That’s all there is to it. For those that are not paleo, you can enjoy this with a crusty loaf of bread. The rosemary is optional. If you don’t have it, you can leave it out. I just really love the way it tastes. Here are a few more easy Paleo recipes to try.
What’s your favorite paleo recipe for those cold winter days? I’d love to try something new.
If you aren’t following the Paleo diet, you can try this Creamy Homemade Clam Chowder with Potatoes.
Here’s a complete, blog-ready Paleo Clam Chowder with Coconut Milk recipe that’s creamy, comforting, and dairy-free.
Serving Tips
- Serve hot with fresh herbs and cracked black pepper
- Add a squeeze of lemon juice for brightness
- For extra richness, swirl in a spoonful of coconut cream
- Garnish with crispy bacon pieces (Paleo-approved) for texture
What to Serve with Paleo Clam Chowder
- Simple green salad with olive oil and lemon
- Roasted vegetables (asparagus, broccoli, or Brussels sprouts)
- Grain-free crackers or Paleo biscuits
- Steamed greens like kale or Swiss chard
Variations
- Low-carb: Replace potatoes with cauliflower florets
- Extra hearty: Add diced celery and carrots with the onion
- Spicy: Add a pinch of red pepper flakes
- Smoky: Increase smoked paprika or add chopped Paleo bacon
- Seafood blend: Add shrimp or diced cod in the final 5 minutes
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stovetop over low heat
- Avoid boiling when reheating to prevent coconut milk separation
- Freezing is not recommended, as coconut milk can change texture
Final Thoughts
This Paleo clam chowder proves that comfort food doesn’t need dairy or flour to be rich, satisfying, and deeply flavorful. The coconut milk adds natural creaminess while letting the clams shine, making this a nourishing twist on a classic favorite. Whether you follow Paleo, Whole30, or just want a healthier chowder, this recipe belongs in your regular rotation.
More Paleo recipes:
- Savory Paleo pumpkin soup
- Paleo pumpkin bars with coconut flour
- Strawberry paleo pancake recipe
- Easy Paleo apple butter
Paleo Clam Chowder Recipe in 30 Minutes
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 cups peeled and cubed potatoes (Yukon gold or red potatoes work well)
- 2 (6.5 oz) cans clams, with juice reserved
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups seafood stock or chicken stock
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika (optional)
- 1 bay leaf
- Fresh parsley, for garnish
Instructions
- Sauté the aromatics
Heat the oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for 30 seconds until fragrant. - Build the base
Add the cubed potatoes, stock, reserved clam juice, bay leaf, thyme, salt, and pepper. Stir well and bring to a gentle boil. - Simmer until tender
Reduce heat to medium-low and simmer for 12–15 minutes, or until the potatoes are fork-tender. - Add coconut milk and clams
Stir in the coconut milk and clams. Let the chowder simmer gently for 5 minutes. Do not boil—this keeps the coconut milk smooth and creamy. - Finish and serve
Remove the bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 279Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 6gCholesterol: 1mgSodium: 468mgCarbohydrates: 36gFiber: 3gSugar: 8gProtein: 5g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
Ths looks so good. I’m definitely pining for future reference. I wonder if it would still be okay w. turkey bacon? Do you think?
I’m sure it would be, Andrea. You may need to add a bit of oil depending on how lean it is.
I know I’m in New England but I don’t like clam chowder. People always make a funny face at me when I say that. LOL I do know some people who would LOVE this! I always think it looks delish though.
LOL That’s sacrilege, Rachel!
This sounds so good! I wish you lived closer, I’d love to come for dinner LOL
Any time, Crissy!