Steam live clams until they open. Reserve 3 cups of clam water.

In a large pot or Dutch oven, cook bacon until crispy. Remove bacon and set aside, leaving bacon fat in the pot.

Add coconut oil to the pot. Add potatoes and cook until slightly softened.

Add smoked sausage and cook until browned.

Add reserved clam water, water, and nutmeg. Bring to a boil, then reduce to a simmer and cook for 20 minutes.

Add 3 cups of the clam water from cooking the clams and bring back to a simmer for another 10 minutes.

Add kale, tarragon, parsley, steamed clams, and canned clams. Simmer for 5 minutes and serve.