Carl’s Keto Clam Chowda
I was born and raised in New England, so I’m no newcomer to clam chowder. In fact, I grew up (and still live) right near the ocean. Good New England clam chowder is seldom seen in keto circles, mostly because of two ingredients: flour or starch, and diced potatoes. Now, I’ve already made several recipes thickened with xanthan gum, and it works great as a thickener. I’ve also just made a great cauliflower mash to substitute for potatoes at Thanksgiving. So, I decided to give it a go and make what turned out to be the best chowder – keto or not – I’ve ever tasted.
One key step is to dice the cauliflower, and remove any little crumbles. That means you end up trimming a lot of the floret part away and sticking with the parts that hold together. Another step I take is to roast the cauliflower in olive oil. This brings out the sweetness of the cauliflower, a nice contrast to the rich and salty chowder. A couple other secret weapons: bacon, butter, and fresh tarragon. OMG.
The secret to good chowder is a rich clam flavor. You don’t get that with clam juice right out of the can. You have to reduce it. The more reduce it the more flavor you get. My recipe calls for a quart or a liter of clam juice reduced to 1/3 volume, but you could easily start with 2 liters and reduce it to 1/6th volume. You might have to watch out for it being too salty at some point, so there’s a sweet spot. Mine came out great with 1 liter.
You can garnish it with parsley, tarragon, pork rind crumbs, or just eat and enjoy!