Seafood Chowder | PALEO, Whole30

5 from 1 vote

Servings:

Calories: 465kcal

1 1/2 cup raw cashews (soaked in warm water for 2 hours or up to overnight, then drained & rinsed)
2 tbsp butter or ghee
1/2 white onion, diced
4 medium gold potatoes, diced
4 celery stalks (yield about 3/4 cup chopped)
2 tbsp arrowroot powder
2 cups water
2 cups chicken broth
3 (6.5oz) cans chopped clams
1 lb shrimp, peeled & deveined
2 bay leaves
1/2 tsp dried thyme
1/2 tsp dried oregano
pinch salt and pepper to taste

Add the soaked cashews to a blender with 1 cup of water. Blend until you have a super smooth "cashew cream", and set aside.
In a large pot over medium heat, melt the butter or ghee. Add the onion and celery and sauté until softened, about 5 minutes. Stir in the arrowroot.
Add the potatoes, water, broth, and juice from the clams. Stir in the bay leaves and dried herbs, and bring the soup to a low boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Remove the bay leaves from the soup. Add the cashew cream, clams, and shrimp, and stir until combined. Return to a simmer and cook for 5 minutes or until the shrimp is cooked through (it will be firm & opaque).
Season with salt & pepper to taste, and top with bacon & chives. Enjoy!!

Check the ingredients on your clams! There are sneaky sugars & preservatives hiding in many brands. We liked the ones from "Bar Harbor" found at our local grocery store or Thrive Market if you're shopping online.
Making this low carb or keto-friendly? Omit the potatoes! You'll barely miss them!
I use raw cashews for the flavor and consistency when blended. I buy the cashews pieces online or at Trader Joe's because they blend even quicker, and are less expensive.