This recipe for Keto Clam Chowder is so easy, you will never be tempted by the canned stuff again! It’s a rich and hearty meal that the entire family will love.
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It’s officially soup season and I don’t know about you, but that makes me pretty happy.
My favorite soups are creamy and hearty. I like a soup that makes a complete meal, and doesn’t feel like an appetizer, know what I mean?
This keto clam chowder, is just that and best of all it only takes about 30 minutes to make from start to finish!
Ingredients and substitutions
The ingredients for this recipe are pretty straight forward. If you are not into clams (although that’s doubtful since you’ve made it this far) you can also make this with shrimp, crap meat or even lobster.
The seasoning is pretty standard for a seafood chowder, but feel free to adjust it to your liking.
I like to use fresh cauliflower cut into bite size pieces, but to save a little prep time you could use frozen cauliflower florets as well.
Using a slow cooker
I considered making this a slow cooker recipe, but honestly it’s already so quick to make that I really didn’t see the point. If you want to make it in the slow cooker, I would cook on low for about 3 hours or high for 1 to 2 hours. Just cooking until the cauliflower is tender.
I haven’t tried this myself, so be sure to keep a close eye on it so you don’t end up with mushy cauliflower!
Be sure to check out these other great recipes from This Mom’s Menu:
- Low Carb Chicken Taco Soup | Instant Pot
- Keto Shrimp and Grits
- Crock Pot Chicken Broccoli Alfredo Soup | Keto
Did you make this recipe?
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Easy Clam Chowder | Keto
Ingredients
- 5 slices bacon diced
- 2 cloves garlic minced
- 1/2 yellow onion diced
- 1/2 tsp Dried Thyme
- 1 cup Unsweetened Almond Milk
- 1 cup Heavy Cream
- 1 cup chicken broth
- 4 oz cream cheese
- 18 oz canned chopped clams drained
- 1 bay leaf
- 3 cups cauliflower florets
- chopped fresh parsley optional
Instructions
- Heat a large Dutch oven or other heavy bottomed pot over medium high heat. Add the chopped bacon and cook until done. Remove the bacon and set aside. Reserve 3 tbsp of the bacon drippings in the pot.
- Add the onion and garlic. Cook until the onion begins to turn translucent (about 2-3 minutes). Stir in the thyme and cook an additional minute.
- Add almond milk, cream, and chicken broth. Stir well then add cream cheese. Stir until the cream cheese is melted.
- Add the bay leaf, clams, and cauliflower florets. Bring to a low boil, then reduce heat the medium low, cover and cook for 5-10 minutes or until the cauliflower is tender.
- Serve topped with the cooked bacon and chopped parsley if desired.
Notes
This recipe was inspired by Damn Delicious
Amazing! So much like the regular recipe without the guilt! Making it again this weekend!
I absoloutely love this recipe. I did not use caulifloer. Needed salt and I added cayenne ♥️♥️
Easter at the beach and we’re eating Keto. So happy to find this chowder recipe to showcase our fresh razor clams we caught today. It was delivered delicious!
Super easy and really great!
Delicious! I added one cup of the clam juice.
Delicious and amazingly easy! I used the stalks from the cauliflower in addition to the florets and that had a more ‘potatoey’ texture. Otherwise I followed the recipe exactly. I will DEFINITELY be making this on a regular basis and freezing for cold days. Surprisingly, I could barely tell the difference between the cauliflower and the usual taste of potato. Thanks so much for this :))
This was good, but way too sweet.. Not sure if it was the almond milk or the cream cheese that caused the sweetness. Also, the cauliflower needed to cook a lot longer than 5-10 min .