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Keto Clam Chowder

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 Bowls
Calories 179kcal

Ingredients

  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup onion diced
  • 2 cups cauliflower diced
  • 1 1/2 cup almond milk Unsweetened
  • 1 1/2 cup Chicken broth reduced sodium
  • 1 cup Heavy cream
  • 1 ½ teaspoons Kosher salt
  • 1/2 teaspoon black pepper
  • 3 (6.5 ounce cans) minced clams drained
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon xanthan gum optional
US Customary - Metric

Instructions

  • Add carrots, celery, onion, cauliflower, almond milk, chicken broth, heavy cream, salt, and pepper to a large, heavy bottom pot, and bring to a boil. Quickly reduce to a simmer, and place a lid on top. Continue to cook the veggies until they're fork tender, about 12-15 minutes depending on your simmer.
    top view of clam chowder recipe
  • Stir in the clams and remove your chowder from heat as soon as they're heated through (this will prevent them from getting tough). Stir in the vinegar. If using the xanthan gum, sprinkle in an even layer over the top and quickly stir into the soup so it doesn't clump.
    top view of clam chowder recipe
  • Taste, and adjust the seasoning to your liking. Ladle into bowls and sprinkle with freshly chopped chives or parsley. Enjoy!
    top view of clam chowder recipe

Notes

  1. Xanthan gum + soup thickness - traditional clam chowder is made with potatoes, and as they cook, they release potato starch to thicken the chowder. Since this keto version doesn't contain potatoes, I add xanthan gum to thicken it. This is optional, so see if you like the thickness after your soup has simmered. Xanthan gum clumps easily, so sprinkle it all over your soup and incorporate it quickly.

Nutrition

Calories: 179kcal | Total Carbohydrates: 9g | Protein: 3g | Fat: 15g | Sodium: 935mg | Fiber: 2g | Sugar: 4g | Net Carbs: 7g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com