Low Carb Classic New England Clam Chowder
Indulge in a guilt-free bowl of this **Low Carb Classic New England Clam Chowder**, a deliciously creamy and hearty soup that reimagines a traditional favorite. Featuring tender clams and rich bacon combined with flavorful aromatics like onion, garlic, and celery, this chowder swaps out carbs for wholesome cauliflower florets and a touch of xanthan gum for a perfect, velvety texture. Simmered in savory chicken broth and enriched with heavy cream, every spoonful delivers the comforting essence of coastal New England cuisine. Ready in just 40 minutes, this low-carb chowder is ideal for keto-friendly diets while retaining the authentic flavors that seafood lovers crave. Garnished with vibrant chives and crispy bacon, it’s a warm, satisfying meal for any occasion. Perfect as a starter or a stand-alone dish, this recipe is your new go-to for healthy, indulgent dining!
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Recipe Information
Ingredients
- 15 oz Clams, canned with juice
- 1 small head Cauliflower, chopped into small florets
- 4 slices Bacon, chopped
- 1 medium Onion, finely chopped
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 Bay leaf
- 1 tsp Fresh thyme leaves
- 2 tbsp Butter
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 tsp Xanthan gum
- 1 tbsp Chives, chopped for garnish
Instructions
In a large pot over medium heat, cook the chopped bacon until crispy, around 5 minutes. Remove the bacon and set aside on a paper towel-lined plate to drain. Leave the bacon fat in the pot.
Add butter to the pot. Once melted, add the chopped onion, celery, and garlic. Sauté for about 3 minutes until the onions are translucent and fragrant.
Stir in the cauliflower florets, ensuring they are well coated with the fat. Cook for an additional 3 minutes.
Pour in the chicken broth and add the bay leaf and fresh thyme. Bring to a simmer over medium heat for about 10 minutes until the cauliflower is tender.
Add the clams along with their juice, heavy cream, salt, and black pepper into the pot. Stir well to combine.
Sprinkle the xanthan gum over the chowder and stir continuously until the soup thickens slightly, about 2 minutes.
Remove the bay leaf. Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped fresh chives and the reserved crispy bacon.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 4352 mg | 189% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 19.1 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 681 mg | 52% | |
| Iron | 64.1 mg | 356% | |
| Potassium | 3525 mg | 75% | |
*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.
