Easy & ‘Creamy’ Clam Chowder Made Healthy (Gluten & Dairy Free)

Satisfy your taste buds and support your fertility journey with this gluten and dairy-free clam chowder that's rich in nutrients. Oysters and clams are a powerhouse of iron, zinc, and omega-3 fats. This recipe delivers flavor without the heavy cream, making it an ideal meal to prepare in bulk for busy days or for the arrival of a new baby. Share your thoughts in the comments below and let us know how it worked out for you. Bon appétit!



  • 1 cup raw cashews
  • 4 cups chicken bone broth (split into 1 cup, 2 cups, and 1 cup)
  • 1 Tbsp olive oil
  • 4 slices bacon (I used turkey bacon–you do you)
  • 1 large yellow onion, diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 2 Tbsp arrowroot powder
  • 3 red potatoes, diced (~2 cups)
  • 1 cup clam juice
  • 1/2 cup dry white wine
  • 1 large sprig of fresh thyme (or 2 tsp dried thyme)
  • 3 (6.5 oz) cans of chopped clams, with liquid
  • salt and pepper to taste
  • Pinch of crushed red peppers
  • Fresh chives thinly sliced, for garnish


  • Put 1 cup of raw cashews in a blender and cover with 1 cup of hot chicken broth. Let soak for at least 30 min.
  • Cook bacon in a large saucepan (or whatever pot you plan to use for the soup) until crisp then, transfer to a paper towel-lined plate.
  • Turkey bacon can be lean, so if no fat remains in the saucepan, then add 1 Tbsp olive oil over medium-high heat.
  • Once oil is hot, add the crushed red peppers, diced onion and celery to the saucepan and cook until softened, ~5 min. Add garlic and sauté another ~1 min.
  • Sprinkle arrowroot over veggies and stir.
  • Pour in 2 cups broth, clam juice, white wine, thyme and potatoes to the saucepan and bring to a boil. Reduce the heat and simmer until potatoes are cooked through and tender (~15 min).
  • Remove thyme sprig, if you opted for fresh. If you used dried thyme, there’s nothing to remove.
  • Meanwhile, make your cashew cream by blending the cashews and broth together until creamy.
  • Once potatoes in the soup are soft, scoop ~1-2 cups of soup into the blender to mix with the cashew cream. Again, blend until creamy.
  • Pour cashew cream, clams with their liquid, and plenty of salt & pepper into the pot and stir. Add an extra cup of broth, if desired, to thin.
  • Return to a simmer and cook ~5 or until flavors are melded.
  • Ladle into serving bowls and top with crunchy bacon bits and chives.

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