A low carb and keto friendly recipe for Clam Chowder — full of clams, bacon and celery root to take the place of potatoes, all in a rich and creamy broth.
Let’s make Clam Chowder!
Clam Chowder is one of those recipes that I was oddly intimidated by trying to make at home. I’m not really sure why, I guess something to do with the clams.
In any case, I’m glad I finally went for it and made it because it really couldn’t be easier and it’s absolutely delicious–very creamy, flavorful and comforting.
I made this on a cold night at home and truly, is there anything better than a warm bowl of comforting soup on a cold night? It just makes ya feel so cozy and warm from the inside out.
This version is low carb and keto friendly as well, if you’re into that! If you want to make it regular, that’s okay too! And I have options for either way in the recipe down below.
To make it keto friendly and low carb, you can simply omit the flour in a standard roux and replace the potatoes with celery root, radish or even cauliflower. My personal favorite substitute in this recipe is celery root. It is almost uncanny how much it tastes like potato.
Another thing you’ll want to consider while making this clam chowder recipe is whether you want to use whole clams or canned clams. In this recipe I’m using canned clams because they’re easier to find (and cheaper as well!) in my local grocery store but you can use either or even both if you’d like!
What I Used to Make This Recipe
Chopped Clams | Dutch Oven | Wooden Spoon | Soup Bowls
What to Serve with This Recipe
Keto Clam Chowder
Description
A low carb and keto friendly recipe for Clam Chowder — full of clams, bacon and celery root to take the place of potatoes, all in a rich and creamy broth.
Ingredients
6 slices of bacon
1 andouille sausage (optional)*
2 tbsp of butter
1 tbsp garlic, minced
1 onion
1/2 tbsp fresh thyme leaves
2 cups heavy cream
2 cups seafood stock
2 10 oz. cans of clams (in clam juice)
1 bay leaf
2 cups celery root, skinned and chopped
2 tbsp fresh parsley, chopped
salt and pepper
Instructions
- In a soup pot or dutch oven, cook bacon. Once it starts to get crispy, remove and set aside. Drain some of the bacon grease from the pot, leaving at least 3 tbsp in the bottom of the pan.
- Add 2 tbsp butter to the pan then add in the onion, garlic and thyme. Cook for 5-7 minutes until the onion begins to soften.
- Add in heavy cream, seafood stock, the juice from the canned clams, bay leaf and celery root.
- Bring to a boil and then lower the heat and let simmer for 15 minutes or until you can pierce the celery root with a fork. At this point, if it is too thin, you can continue allowing it to simmer to reduce and thicken or you can add more heavy cream. If it is too thick, you can add more seafood stock.
- Once it’s the consistency you like, add in clams and season to taste with salt and pepper. Cook for another 2-3 minutes to get the clams warmed through.
- Serve soup warm with bacon pieces and parsley.
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