One of my favorite things to eat on a cold night is a big bowl of hearty soup. One of my favorite types of soup is clam chowder. I decided to go ahead and make a paleo version, substituting the usual heavy cream and other dairy for coconut milk, and adding other seafood to give it a better variety and depth of flavor. I chose my seafood based on what was available at the store that day. As with any recipe you can always swap the seafood out for whatever sounds good to you that day.
2 cans coconut milk
2 jars clam juice
1 cup water
about 14 oz fresh lobster tail meat
1 dozen small fresh clams such as littleneck
1 dozen fresh shrimp, peeled and deveined
1 cup fresh bay scallops
4-5 slices uncured bacon chopped
1 cup yukon gold potatoes cubed
1 large shallot, minced
3 cloves garlic, minced
1 tsp red pepper flakes
salt and pepper to taste
1 tbsp grass fed butter
Heat butter in a medium, heavy pot and add chopped bacon. Allow it to cook on medium high heat until fat begins to render out, and bacon starts to crisp. Add onions, garlic and pepper flakes to bacon and cook until they just begin to brown. Reduce heat to medium and add clam juice, water and coconut milk. Stir well and bring to a boil. Add potatoes and boil just until they are cooked through. Reduce heat to low and add clams cooking for about 5 minutes. Add the rest of the seafood and simmer just until shrimp and lobster turn pink, and clams open up. Salt and pepper to taste. Enjoy!