Clam Chowder

Ok, please don't hate me for posting a chowder recipe with no potatoes in it. I know. I KNOW!

But listen--y'all know how I do. :-) And as always, I'm not saying a few potatoes are the end of the world. But if you can replace them with something healthier and make it taste so good that you don't miss 'em, why not?

There aren't many things that I would suggest as a worthy substitute for potatoes, but acorn squash is probably my favorite candidate. The texture is similar enough to offer the same heartiness and creaminess, and the flavor is just as earthy, but even more rich. Almost like a super concentrated yukon gold potato.

Give it a try! My potato-loving family loves this dish, so there's hope for you too!


1 large onion, diced

2 cloves garlic, minced

2 stalks celery, chopped

olive oil

1 tablespoon coconut flour

2 medium acorn squash, peeled and diced

2 cups water

1 can evaporated milk

1 bottle clam juice

1 container whole baby clams

1 jar minced clams

1 tablespoon Old Bay seasoning

salt, pepper and Tony Chachere's seasoning to taste


1. Drizzle a large soup pot or Dutch Oven with olive oil. Add onion, garlic and celery and saute over medium heat until vegetables begin to become tender and fragrant.

2. Add coconut flour and stir constantly for a couple minutes. Top with acorn squash.

3. Add water, evaporated milk, clam juice, AND juice from both jars of clams. Bring to a boil and then reduce heat and simmer for 15-20 minutes, until squash becomes fork tender.

4. Add clams and Old Bay seasoning and simmer for 5 more minutes.

5. Season to taste with salt, pepper and Tony Chachere's seasoning. Enjoy!