1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and save for later.
2. Using the bacon fat, add the chopped onion and minced garlic to the pot and cook until the onion is translucent (a few minutes)
3. Add the almond flour and spices to the pot and stir well to combine.4. Add the chopped potatoes, coconut milk and vegetable stock to the pot and turn down the heat to low. Simmer for 12-15 minutes, until the potatoes are tender
5. Add the clams, along with juice from the cans to the pot and cook for an additional 2-3 minutes. When it's done, chop the cooked bacon and top the soup with it.
Serve and enjoy!
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