Low Carb Classic Clam Soup
Indulge in the comforting and ocean-kissed flavors of this **Low Carb Classic Clam Soup**—a rich and creamy seafood favorite reimagined to fit low-carb lifestyles. Fresh clams take center stage, lending their naturally briny sweetness to a velvety broth made with chicken stock, heavy cream, and a hint of aromatic thyme and garlic. This easy-to-make recipe comes together in just 45 minutes, highlighting a perfect balance of hearty, nutrient-packed vegetables like celery and onion, without relying on carb-heavy thickeners. Whether you’re serving it as a weeknight dinner or a refined appetizer, this keto-friendly clam soup pairs beautifully with low-carb bread or a crisp side salad, making it a wholesome, satisfying choice for seafood lovers. Perfect for those following keto or gluten-free diets, this recipe is a savory masterpiece you'll want to enjoy year-round!
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Rinse the clams under cold water, scrubbing off any sand or debris. Discard any clams that are broken or do not close when tapped.
In a large pot, melt the butter with the olive oil over medium heat.
Add the chopped onion, celery, and garlic to the pot. Sauté until the vegetables are soft and the onion is translucent, about 5 minutes.
Stir in the dried thyme and bay leaf, and cook for another minute until fragrant.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Add the prepared clams to the pot, cover, and cook for about 5-7 minutes, until the clams open.
Remove the clams with a slotted spoon, setting them aside to cool slightly.
Add the heavy cream to the pot, stirring to combine, and allow the soup to return to a simmer.
While the soup simmers, remove the clam meat from the shells, discarding any clams that did not open. Chop the clam meat into bite-sized pieces.
Return the chopped clam meat to the soup. Season with salt and black pepper to taste.
Simmer for an additional 5 minutes to heat through.
Remove the bay leaf before serving and garnish the soup with fresh parsley.
Serve hot, accompanied by low-carb bread if desired.
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 5347 mg | 232% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.7 g | ||
| Protein | 248.6 g | 497% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1090 mg | 84% | |
| Iron | 259.3 mg | 1441% | |
| Potassium | 7438 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
