Drain clams, reserving juice in a 2-cup measuring cup. You should have about 1 cup juice. Add 1 cup water or enough to make 2 cups liquid. Set aside.

Heat ghee in a 6-quart (or similar sized) pot over medium heat. Once heated, add diced onion, celery and carrots. Sauté for 7 to 10 minutes, until veggies are soft and onions translucent.

Add in cassava flour and stir to evenly coat. Keep stirring for 1 minute, then add diced potatoes and clam juice/water mixture. Increase heat and bring to a boil. Season with salt, pepper and dried thyme. Reduce heat and simmer for 10 to 12 minutes, until potatoes are cooked through.

Halfway through potatoes cooking, add half the almond milk. Add the rest of the milk when potatoes are almost cooked, along with clams. Cook until heated through, about 5 minutes.

Stir in 1 tablespoon fresh, chopped parsley. Serve and garnish with additional chopped parsley.