| Paleo Clam Chowder |

1. Cook bacon in a heavy bottomed pot or dutch oven, over medium heat.  Once cooked, remove bacon from pan and set aside. Save the fat.
2. Add your Coconut/Olive oil and then cook the onions and leeks over medium-low heat until translucent, about 5 minutes.
3. Add the arrowroot starch and stir to distribute evenly.
4. Add the stock, juice from the cans of clams (keep the clams to the side), coconut milk, thyme, bay leaves, and potatoes.
5. Bring everything to a simmer, stirring consistently (the mixture should start to thicken) for a minute or so, then reduce the heat  to medium-low and cook for about 10-20 mins, or until the potatoes become fork-tender.
6. (If you would like the soup thicker, then put 1-2 tbsp of arrowroot starch in a small mixing bowl, and spoon about 1/2 cup of the soup liquid into the bowl.  Stir until no clumps remain and then add back to the soup pot.  Bring the soup back up to a boil for a minute or so, stirring consistently, until the soup thickens).
7. Add the clams and bacon, and cook until the clams are firm; about 2 minutes.
8. Season with salt and pepper.
9. Serve warm with some chopped parsley and, of course, OYSTER CRACKERS!

| Paleo-ish Oyster Crackers |

1. Preheat oven to 350° F.
2. In a large bowl, combine the flours, sugar, salt, and baking powder.  Whisk until uniformly combined.
3. Add the lard, and mix/mash into the dry ingredients with a fork/pastry cutter until it resembles a coarse meal.
4. Add the coconut milk and water, and mix with a fork/pastry cutter/your hands until the ingredients come together. (If you’re using your hands, work quickly so that you don’t melt the lard too much).
5. Quickly knead the dough into a ball, cover with saran wrap, and let it rest for 15 mins.
6. On a lightly floured surface (I use more oat flour), roll out dough until it’s about 1/4″ thick.
7. Cut out crackers with an apple corer, or something about 1/2″ round.  Place cutouts on a baking tray.  I used the round end of one of my pastry bag tips, and then used a skewer to poke the cutouts out.
8. Press scraps together, re-roll, and cut.  Repeat until you have no more dough left.
9. Bake crackers for 15 mins, or until the edges are lightly browned.
10. Turn off oven, crack the door open (I shove a wooden spatula into the door), and leave crackers in the oven to dry out for about 20 mins.  Remove crackers from oven and set aside to cool completely.

| Serving Suggestion |

1. Once the crackers have cooled, spoon your chowdah into a bowl, add your crackers, and garnish with some chopped parsley.
2. Enjoy!