Smoky bacon and sweet Yukon Gold potatoes simmer together in a rich, briny broth built from real clams and their reserved juice, with onion, celery, and garlic giving it that classic chowder backbone. Full-fat coconut cream stirred in at the end makes the whole pot silky and luxurious without ever touching a boil, so it stays smooth and never separates. Fresh thyme and a bay leaf steep into the broth as it simmers, adding a quiet herbal depth that plays beautifully against the salty bacon and sweet clams. Ladle it up with a scatter of fresh parsley on top, and it turns into the kind of cozy, coastal bowl that tastes like it took all day. This one is a great fit for a gluten free table, delivering all the comfort of a classic New England chowder in every spoonful.
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Set a large pot or Dutch oven over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
Add the olive oil to the pot with the bacon fat. Add the onion and celery and cook over medium heat, stirring occasionally, until softened and translucent, about 5–6 minutes.
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