Make this recipe on a chilly day and sip the comfort in. Dairy-free + paleo friendly if those things matter to you. If you have never used celery root in place of potato, get ready to have your mind blown! Make a big pot and invite your friends and family over, this one is a keeper. The additions of crispy uncured bacon and splash of red wine vinegar right before serving take this dish to the next level! I always suggest buying organic and local ingredients when you can.


3 celery ribs sliced

1 large carrot diced

1/2 red onion diced

2 medium cloves garlic chopped

1 celery root diced

2 Tbls ghee or butter

1/2 lemon juiced

3 cans (5oz) wild caught clams in water

1 qt Broth or bone broth (whatever your preference is)

1 can full fat coconut milk


Optional toppings:

Splash of Red Wine Vinegar on top of each bowl right before serving

Uncured Bacon (sugar free, nitrate & nitrite free) crumbled on top


How To Make


Saute the first 6 ingredients in a soup pot just until fragrant and tender, I also season with S&P here. Then pour the clam juice into the pot, lemon juice, and broth. Season with S&P. Cover and simmer for 15 mins. Now cook your bacon until crispy, and set aside. Lastly add the clams and coconut milk, cover, and heat until just heated through.

When serving add a splash of red wine vinegar to each bowl along with a few pieces of bacon. ENJOY!


Love + Eat Well