Courtesy of Mike Mallett.

clam chowder

Keto Chow-Chowder (Maine Style Clam Chowder)

Recipe Creator ,Keto Chow Community Recipe
If you're looking for a Maine-style dish, then try this keto clam chowder with cauliflower. It's full of flavor and protein. Your family will love it! Recipe courtesy of Mike Mallett.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Dish, Side Dish, Soup
Servings 4servings
Calories 409.5kcal

Ingredients

  • 1cupcauliflower
  • 0.33lbbaconsliced
  • 2tbspsalted butter
  • 2capsulesKeto Chow fish oil
  • 2tsponion powder or granulated onion
  • saltto taste
  • ground black pepperto taste
  • 5ozcanned whole clams with the liquid
  • 0.5cupheavy cream
  • 0.5cupwatercold
  • 1servingSavory Chicken Soup Keto Chow(or 1 scoop)
  • 1cupwaterwarm

Instructions

  • In water, boil cauliflower broken into about 1” squares until fork soft, but not so soft that they will pulverize. The idea is to be as soft as the potatoes are normally in chowder. Keep cauliflower warm for later.
  • Melt 2 tbsp of butter in a soup pot.
  • Squeeze the contents of two Keto Chow fish oil capsules into the pot and discard the shells.
  • Cut bacon into small pieces, about 1/2” square. Add the sliced bacon to the pot and cook under high heat stirring often. Cook bacon until it is partway finished. The bacon should not be crispy. It should still be soft.
  • Sprinkle with salt and pepper and 2 tsp of granulated or powdered onion. Stir until mixed.
  • Open can of whole clams - DO NOT dispose of the liquid. Drain the liquid from the clams into the bacon, fat, and butter and bring to a boil. Stir to deglaze the pan.
  • Add heavy whipping cream and 1/2 cup of cold water.
  • Mix 1 packet or scoop of Keto Chow Chicken Soup in a different container with warm water until fully mixed by whatever method you prefer.
  • Add the Keto Chow mixture to the pot and warm under medium heat until it almost boils.
  • Add the cauliflower to the chowder and discard the water used for the cauliflower. Add the clams. Bring almost to a boil and remove from heat. Gently stir trying not to break the clams and cauliflower. Salt and pepper to taste.

Notes

This recipe makes a thin milky Maine style chowder. If you prefer a thicker chowder you can add a thickener like xanthan gum powder to the chowder just before the clams and cauliflower are added. Serve immediately or chill and reheat the next day - the flavors blend better overnight. Other variations are to add shrimp, white fish filets, scallops, or lobster in addition to the clams for a mixed seafood chowder.

Nutrition

Serving: 244gCalories: 409.5kcalCarbohydrates: 5.97gProtein: 27.18gFat: 31.67gSaturated Fat: 15.08gPolyunsaturated Fat: 3.05gMonounsaturated Fat: 10.22gTrans Fat: 0.65gCholesterol: 119.37mgSodium: 1144.75mgPotassium: 658.75mgFiber: 2.43gSugar: 1.93gVitamin A: 745.75IUVitamin C: 44.18mgCalcium: 246.16mgIron: 7.94mgSugar Alcohol: 0.03gNet Carbs: 3.52g

Photos bySarah DeYoung Photography