New England Clam Chowder that tastes amazingly authentic and is Whole30! Paleo, gluten-free, grain-free and dairy-free!
Place the raw cashews in a bowl and cover completely with water and set aside for at least four hours.
Drain and rinse cashews, place in a blender with 1/2 cup of water and blend for 1-2 minutes until very creamy. Set aside.
In a medium-sized soup pot, on medium-low temperature, add the olive oil, onions, celery and saute for 3-5 minutes until translucent and softened.
For low fodmap: add the olive oil and onions and cook for several minutes, remove the onions, then add the celery and cook them and continue on with directions. (or just add dried chives)
Add the dried chives and dried thyme and stir well.
Add the arrowroot or tapioca and stir well.
Add the potatoes, chicken broth (plus water), and the bay leaf and let simmer for about 15-20 minutes.
Remove bay leaf from soup and add the cashew cream mixture and stir well.
Add the clams and simmer for another 15 minutes until soup is hot and ready to serve.
Add the freshly squeezed lemon juice. Season to taste with sea salt and freshly ground pepper. Garnish with chopped bacon bits, parsley, chives, extra ground pepper.
*I prefer russet potatoes for this recipe.
*Low fodmap - slice onion, saute for a few minutes and remove and/or add the dried chives.