Keto New England Clam Chowder

Why This Is Strictly Keto

Traditional chowder relies on potatoes and a flour roux. Here, small cauliflower florets stand in for the potatoes, and heavy cream simmered down with a little cream cheese provides the body — no starch or flour at all. Clams, bacon, celery and onion supply the classic flavor.

Ingredients

• 6 slices thick-cut bacon, chopped
• 1/2 small onion, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 3 (6.5 oz) cans chopped clams, drained, juice reserved
• 1 cup bottled clam juice or reserved clam liquid
• 2 cups small cauliflower florets
• 1 1/2 cups heavy cream
• 2 tablespoons cream cheese
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• Salt and black pepper, to taste
• Chopped chives, for garnish

Instructions

1. Crisp the bacon: Cook the bacon in a large pot over medium heat until crisp. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pot.

2. Sauté the vegetables: Cook the onion and celery in the bacon fat for 5 minutes until softened, then add the garlic and cook 30 seconds.

3. Simmer: Add the clam juice, cauliflower, thyme and bay leaf. Bring to a boil, then reduce the heat and simmer 10–12 minutes until the cauliflower is fork-tender.

4. Add the cream: Stir in the cream and cream cheese and simmer gently 5 minutes, until slightly thickened. Do not boil hard.

5. Finish with clams: Add the chopped clams and half the bacon and warm through for 2–3 minutes. Remove the bay leaf and season with salt and pepper.

6. Serve: Ladle into bowls and top with the remaining bacon and chives.

Nutritional Info (per serving, approximate)

Tips

• Add the clams at the very end — extended cooking makes them rubbery.
• For a thicker chowder, mash a few cauliflower florets against the side of the pot.
• Chowder tastes even better the next day; reheat gently over low heat.