Creamy Clam Sauce

It’s difficult when first transitioning to AIP to consider all the things that are no longer on the menu.  However, with a bit of ingenuity and some reading of blogs such as this one, things you thought you would have to say goodbye to forever, are actually still options.

Here’s my recipe for creamy clam sauce.  Serve them on zucchini noodles and you’ll think you’re still eating the rich and creamy version made with dairy.

Creamy Clam Sauce (AIP)

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4 servings


  • 3 tbsp. olive oil
  • 1 onion (yellow or white, not sweet), diced
  • 2 cloves garlic, minced
  • 4 oz. mushrooms, sliced (crimini work great)
  • 1 can full fat coconut milk (if AIP, make sure there are no emulsifiers like guar gum)
  • 1 8 oz. can minced or baby clams (reserve the juice)
  • 1 tsp. lemon juice (fresh is best!)
  • 1/2 tsp. salt (more to taste)
  • 1 tbsp. water chestnut flour or tapioca starch
  • 3 tbsp. chopped fresh parsley


  1. Heat large frying pan to medium heat and pour about 1 tbsp. of olive oil into pan. Add onions and cook until transluscent, stirring occasionally (about 8-10 minutes).
  2. Add garlic and cook just a minute or so more.
  3. Add the rest of the olive oil, then add the mushrooms to the pan. Keep mushrooms spread across the pan so as the moisture is released it can evaporate rather than boil the mushrooms which tends to make them rubbery. Let the mushrooms turn a nice dark golden brown, turning them over from time to time. The onions will also continue to cook, caramelizing and developing deeper flavor.
  4. Deglaze the pan using the reserved clam juice, but don't include the clams in the sauce just yet. Turn heat to low.
  5. Mix water chestnut flour, or tapioca starch to can of coconut milk, stirring well. Add coconut milk and lemon juice to pan, stirring to incorporate.
  6. Salt to taste. Let sauce simmer, stirring occasionally to keep from sticking to pan. Sauce will thicken slightly as it reduces.
  7. Two to three minutes before serving, add the clams and let heat through. Serve over zoodles and garnish with fresh chopped parsley.

Additional Info

This sauce goes great with a serving of zoodles (zucchini noodles) or noodini as my daughter likes to call them.

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