This chowder builds its savory base from crisp bacon and a good glug of olive oil, simmered down with tender Yukon Gold potatoes until everything turns rich and creamy. Full-fat coconut cream gives the broth that classic velvety, chowder-style body, while chopped clams and their briny juice keep the flavor deeply oceanic. Fresh thyme and a bay leaf add a quiet herbal backbone, and the whole pot comes together in one Dutch oven with minimal fuss. Ladle it up with a scatter of parsley and it's the kind of cozy, spoon-coating bowl that feels indulgent without weighing you down. It's a genuinely solid pick for a low FODMAP dinner rotation, especially on a chilly night when you want something warm and satisfying.
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A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 3/4 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 2 1/4 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
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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