This chowder leans on crisp bacon, sweet onion, and celery for its savory backbone, then builds a rich, creamy broth from full-fat coconut milk simmered with clam juice and chicken broth. Tender Yukon Gold potatoes soak up all that flavor while chopped clams and a whisper of fresh thyme keep things briny and comforting. A gentle simmer at the end — never a hard boil — keeps the clams plump and the broth silky rather than curdled. Finished with a scatter of fresh parsley, it's the kind of coastal, spoon-clinging chowder you want on a cold night. It's a solid pick for a gluten free table, no hedging required.
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Cook the bacon pieces in a large pot or Dutch oven over medium heat, 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 and pour off all but about 1 tbsp of the drippings.
Add the olive oil to the pot and return to medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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