Step 1

Place a large pot over medium heat, and when the pan is hot, add the bacon. Sauté until the bacon renders it’s fat and is crispy.

Step 2

Scoop out the bacon bits and set them aside. Pour out some of the bacon fat if there’s too much, you’ll need around 2-3 tablespoons in the pan.

Step 3

Add the onion, garlic, and celery to the pan. Sauté over medium low temperature until the onion begins to turn translucent and is soft.

Step 4

Add the thyme, stir to combine, then add the bay leaf, reserved juice from the clams, the bottle of clam juice, and the chicken stock.

Step 5

Stir to combine again, then add the potatoes and bacon bits. Bring to a boil, then lower the heat to maintain a simmer. Cook until the potatoes are tender, 15-20 minutes. When the potatoes are done, remove the bay leaf.

Step 6

Then using a ladle, scoop out 2 cups of the cooked potatoes, draining off excess liquid, and add them to a blender. Don’t worry about spooning out the other ingredients with the potatoes, this won’t matter.

Step 7

Add the coconut cream to the blender with the potatoes, then blend on low speed just until the potatoes are mostly smooth.

Step 8

Add the potato/coconut cream mixture back to the chowder and stir to combine. Turn the heat off and add the clams. Stir again, then season to taste with salt and pepper.

Step 9

Serve immediately. Any leftovers reheat well on the stove top. This soup doesn’t freeze super well because the potatoes tend to come out with a mushy texture.