This low-carb keto clam chowder recipe is so easy and hearty that anyone loves it!
This easy low-carb keto clam chowder is done in 15 and it requires minimum effort. It is loaded with tender clams, smoky bacon, and cream cheese, all simmer in a creamy, buttery broth. If you are not a fan of clams, you can substitute lobster, shrimp, or even fish to match your taste.
And no need to worry about thickening agents!
The cream cheese and heavy cream is the thick soup base you need so don’t be afraid to add as much or as little chicken broth to match the desired consistency.
But before you try this recipe, it is important to keep an eye on few things to maximize the flavour:
- Caramelize the onions – not a crucial step, but if you want to add another layer of flavor to the dish, caramelize the onions in the bacon fat;
- Crispy bacon – you can fry a small batch of bacon on the side to use it as a garnish for the soup; not only that it will taste divine, but it will add another level of texture to the dish;
- Seasoning – don’t forget the salt! taste regularly to make sure all the ingredients shine;
- Add a touch of heat – from fresh chilies to chili powder or a pinch of cayenne, they will round up the dish to perfection;
- Replace starchy vegetables with low-carb ones – replace the potatoes with celeriac or celery stalks; if you’re not a fan of celery then substitute it with cauliflower;
-HOW TO-
Cook the bacon over medium-high heat for 3-5 minutes or until lightly brown;
Add a knob of butter to the pot together with the chopped onion and garlic with a pinch of salt; cook until translucent, for about 5-7 minutes;
Add the chicken broth together with the bay leaf and simmer on low for 10 minutes;
Add the cauliflower and cook for 5 minutes;
Add the clams together with the cream cheese and heavy cream and stir to combine;
Simmer for another 3 minutes or until the clams are cooked through;
Season to taste and serve with fresh herbs on top.
Low-carb Keto Clam Chowder Recipe (Easy & Quick with Bacon)
Ingredients
- 1/2 cup bacon diced
- knob of butter
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 1 cup chicken broth
- 1 bay leaf
- 1 cup frozen clams
- 1 cup frozen cauliflower florets optional
- 1/2 cup heavy cream
- 1/2 cup cream cheese
- salt pepper to taste
Instructions
- Cook the bacon over medium-high heat for 3-5 minutes or until lightly brown;
- Add a knob of butter to the pot together with the chopped onion and garlic with a pinch of salt; cook until translucent, for about 5-7 minutes;
- Add the chicken broth together with the bay leaf and simmer on low for 10 minutes;
- Add the cauliflower and cook for 5 minutes;
- Add the clams together with the cream cheese and heavy cream and stir to combine;
- Simmer for another 3 minutes or until the clams are cooked through;
- Season to taste and serve with fresh herbs on top.
