Keto Clam Chowder
A hearty and creamy low-carb clam chowder that brings all the warmth of traditional recipes without the carbs, perfect for cozy dinners or gatherings.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1/2 cup finely diced onion
- 3 stalks celery, sliced
- 1/4 cup diced red bell pepper
- 1 teaspoon arrowroot powder Can be substituted with cornstarch
- 1 cup chicken broth
- 6.5 oz canned clams with clam juice
- 1/2 cup heavy cream Can be replaced with coconut milk for dairy-free option
- 1/2 cup daikon radish (optional)
- 1 bay leaf bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 slices cooked, crispy turkey bacon For topping
Instructions
Preparation
- In a medium saucepan, melt the butter over medium-high heat.
- Add the onion, celery, and red bell pepper; cook until softened.
- Stir in the arrowroot powder, mixing well to coat the vegetables.
- Gradually whisk in the chicken broth, then add the clams along with clam juice, heavy cream, and optional daikon radish.
- Season with the bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes.
- Remove from heat and serve topped with crispy turkey bacon for extra crunch.
Notes
For a thicker texture, increase the amount of arrowroot powder gently. Store leftovers in an airtight container for up to three days or freeze for longer storage. Reheat on low heat to maintain creamy texture.