Carl’s Keto Clam Chowda

 

Carl's Keto Clam Chowda

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!

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Carl's Keto Clam Chowda
This hearty clam chowder fills the void for chowder lovers everywhere.
Prep Time 15 minutes
Cook Time 1 hour
Servings
bowls
Ingredients
Prep Time 15 minutes
Cook Time 1 hour
Servings
bowls
Ingredients
Instructions
  1. Preheat oven to 300 F. Chop cauliflower into small pieces, discarding the small crumbly florets. Try to use mostly the stem parts. Any is fine, so long as it holds together and doesn't crumble. Place into a roasting pan or cast-iron skillet, toss in 3 tablespoons of olive oil, and bake at 300 F for 15-20 minutes, or until the bottoms are a little brown and caramelized.
  2. While cauliflower is roasting, pour clam juice into a large saucepan and start reducing on high heat. If you have canned clams, pour the juice in, setting the clams themselves aside.
  3. Wash and chop the celery stalks into small pieces, and add them to the clam juice.
  4. Chop up the bacon and tarragon into bite size pieces and add it to the clam juice along with the onion powder and bay leaves.
  5. Take the cauliflower out of the oven when done, and allow to rest
  6. When the clam juice has reduced to 1/3 volume, add the clams, butter, cauliflower, and heavy cream and bring to a boil for 30 seconds, then remove from heat to cool for 15 minutes.
  7. Remove bay leaves. Mix 1 tsp of xanthan gum with 1 tsp of olive oil and stir into the chowder. Bring to a rolling boil for 30 seconds or until thick, stirring constantly. Add fresh cracked black pepper to taste.
  8. Remove from heat. Serve immediately!
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5 Responses to “Carl’s Keto Clam Chowda

  • Sharon Peters
    5 months ago

    Whoa! Just, Whoa! It sounds great. It’s simple. And it looks totally seductive. Thanks for this, Carl!

  • Carl – I made a version of this yesterday!

    I’ve never liked potatoes in mine, so I left out the cauliflower. Tarragon smelled so much like fennel that I used Italian spices instead.

    Xantham gum thickening is brilliant.

    Turned out a little sweet, but intensely flavorful. I’m looking forward to trying again.

  • Melissa White
    3 months ago

    This was delicious! I used chicken stock as well, because I didn’t have that much clam juice, subbed garlic powder for the onion powder, and cooked this in our #instantpot for 45 min. Delicious!!!

  • This is one of the best keto recipes we’ve tried so far. A big hit with my husband! Thanks so much for sharing. The tarragon definitely sets it apart!

  • Holy Delish!!! Amazing! Thanks for sharing!! Is there somewhere on your site that shows the nutrition facts and ingredient facts?

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