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The roots of the New England chowder recipe can be traced back to the mid-late 1700s. It has been refined and revised for over 300+ years into variations that can be found across the Northeast. In this SCD version, the coconut flour thickens the soup and gives it a genuine “chowdah” texture. - Pam


8 garlic cloves, peeled and chopped fine, divided
2 bay leaves
4 sprigs thyme, leaves picked
2 tablespoons (28 g) ghee, divided
1 quart (960 mL) water
2 strips SCD-safe bacon
1 onion, peeled and chopped fine
2 dozen (24) littleneck clams, rinsed and rubbed clean
2 cups (310 g) celeriac, peeled and chopped into small cubes
½ cup (30 g) fresh parsley, chopped fine
6 tablespoons (84 g) coconut flour for thickening
black pepper to taste


1. In a large pot, heat ½ tablespoon of the ghee, and sauté half the garlic cloves, bay leaves, and thyme over medium heat
2. Pour in the quart of water and add in the clams
3. Cover, and steam over medium-high heat until the clams have popped open, about 15-20 minutes
4. Pull the opened clams out of their shells and mince them
5. Cover them and set aside
6. Strain the remaining broth through a cheesecloth or fine sieve (in case there is sand leftover) and pour into a big bowl
7. Chop the strips of bacon into tiny pieces
8. In a cast-iron skillet, fry the bacon and set aside
9. You probably do not need any ghee for this step, as the bacon will cook in its own fat
10. In a large soup pot, melt the remaining 1½ tablespoons of ghee over medium heat, and add in the chopped onion and leftover garlic
11. Sauté them together for 5 minutes
12. Add in the celeriac and parsley
13. Allow them all to cook together for 10 minutes more
14. Gradually pour in the strained clam broth
15. When all the broth is incorporated, add in the coconut flour and bring to a boil, then turn down to a simmer for 20-30 minutes
16. The soup will start to thicken from the flour
17. Add in more coconut flour if necessary
18. Finally add in the cooked bacon and minced clams, and serve clam chowder!


4 cups (960 mL)

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0