Coconut Clam Chowder

Since I like New England Clam Chowder, I tried making a variation of this.  I made a few mistakes (8 oz in a cup not 16) and the recipe will take some tweaking (amount of coconut flour) but over all it was pretty good and tasty.

Ingredients

• 2 Tablespoons of coconut oil
• 1 medium onion, finely diced
• 2 celery stalks (I hate celery in my soups so I omitted)
• 1/2 C coconut flour (This may change in the future)
• 2 C chicken stock (careful of ingredients here as well, they like their HFCS)
• 2 (10-oz) cans of chopped clams in juice (careful of ingredients, some have sugar) (I also did 3 cans)
• 1 C coconut milk (http://www.tropicaltraditions.com/coconut_cream_concentrate.htm might be better)
• 2 bay leaves
• 1 pound of sweet potato, cut into 1/2 inch cubes
• salt and pepper

Instructions

1. Heat the butter in a large pot over medium-high heat.
2. Add the onion and celery and saute until softened, mixing often.
3. Stir in the coconut flour to distribute evenly.
4. Add the stock, juice from 2 cans of chopped clams (reserve clams), coconut milk, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
5. Add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
6. Serve and Enjoy!