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–+ servings

Keto Clam Chowder

A low-carb clam chowder with bacon, clams, celery, onion, garlic, and cauliflower in a creamy broth. Cauliflower takes the place of potatoes while keeping the soup hearty and comforting.
Print Recipe
Course Soup
Status Tried & True
Servings 6 people
Calories 343 kcal

Ingredients
  

  • 4 center-cut bacon strips
  • 2 celery ribs chopped
  • 1 large onion chopped
  • 1 garlic clove minced
  • 1 head cauliflower cubed
  • 3 cup water
  • 1 bottle 8 ounces clam juice
  • 3 teaspoons reduced-sodium chicken bouillon granules
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/2 tsp xanthan gum
  • 2 cups heavy cream divided
  • 19 1/2 oz chopped clams (3) 6-1/2 ounce cans

Instructions
 

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the cauliflower, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until cauliflower are tender, 15-20 minutes.
  • In a small bowl, combine xanthan gum and 1 cup cream until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
  • Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Notes

replace cauliflower with 3 cubed potatoes and replace xanthan gum with 1/3 cup flour for traditional chowder

Nutrition

Calories: 343kcalCarbohydrates: 10gProtein: 8gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 99mgSodium: 401mgPotassium: 432mgFiber: 2gSugar: 5gVitamin A: 1218IUVitamin C: 48mgCalcium: 92mgIron: 1mg
Keyword clam chowder
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