Recipes
Chef Stef's favoritesKeto-ish Clam Chowder
Easy
Fairly cheap
Keto-ish Clam Chowder uses cauliflower in place of potatoes for a healthier spin on this classic soup. I take a shortcut and buy a bag of of cauliflower florets, and trim them to resemble the size of potato chunks (leaving stems in tact)
Prep
Cook
| Category: | Soups Seafood Low Carb |
| Seasons | Winter Autumn |
| Cuisine Type | American |
| Tags: |
Ingredients
For
4
Person(s)
Pesto
| 4 Dozen Clams |
| 1 Large Onion |
| 2 Cups Cut Cauliflower Florets |
| 1 1/2 Cups Heavy Cream |
| 1 1/2 Cups Whole Milk |
| 1 Bundle Thyme |
| 2 Cracked Bay Leaves |
| 2 Capfuls Cooking Sherry |
| Salt and Pepper |
| Extra Virgin Olive Oil or Butter |
Keto-ish Clam Chowder Directions
- Trim raw cauliflower (florets) into smaller pieces keeping the stems in tact
- Place the clams and 1 cup of water in a large pot
- Cover and place over a high heat and cook the clams for 6 to 7 minutes
- Uncover and remove the open clams
- Cover the pot again and continue cooking the clams that haven't opened yet
- Cook the clams for another 2 to 3 minutes and turn off the heat and discard any clams that have not opened
- Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.
- Coarsely chop the clams and reserve.
- Bring the pan to a medium heat, add a little olive oil or butter. Add the onions and cook the onions until they are very soft and aromatic but have no color.
- Add the chopped cauliflower and cook for another 5 minutes.
- Sprinkle the flour over the onions and potato mixture and stir to combine
- Gradually whisk in the reserved clam juice. When there are no lumps, whisk in the milk and heavy cream and add the bay leaves and thyme.
- Bring to a boil and reduce to a simmer and simmer until the cauliflower pieces are cooked through but not mushy, (fork tender)
- Add a capful of sherry to taste, a few drops of liquid smoke (or cooked bacon pieces if you prefer), and pepper.
- Toss in the reserved clams and garnish with chives and toasted garlic bread or oyster crackers. I also like to garnish with a little lemon zest (not juice) - it adds brightness without acid and looks beautiful! Pair with your favorite white wine - you can find some of my favorites by clicking here.
Recipe notes
While you still get a few carbs from the flour in the roux, this recipe has much less carbs than the classic potato version. For even less carbs, you can opt to use my no roux roux as a base that contains no flour and is gluten free. You can find that recipe by clicking here.
Nutrition facts
vegetarian Vegan
Per Serving