Carl’s Keto Clam Chowda
This hearty clam chowder fills the void for chowder lovers everywhere.
Servings Prep Time
5-6bowls 15minutes
Cook Time
1hour
Servings Prep Time
5-6bowls 15minutes
Cook Time
1hour
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!