There’s nothing quite as comforting as a warm, creamy bowl of clam chowder.
But traditional clam chowder is packed with high-carb ingredients like potatoes and flour, making it off-limits for those on a keto diet.
That’s where this Keto Clam Chowder comes in!
This low-carb version retains all the richness, flavor, and heartiness of the classic dish while keeping it completely keto-friendly.
By swapping out high-carb ingredients for clever alternatives like cauliflower and xanthan gum, you can enjoy a satisfying bowl without guilt.
Not only is this chowder thick, creamy, and loaded with tender clams, but it’s also incredibly easy to make.
Whether you’re following a strict keto lifestyle or just looking for a healthier alternative to traditional clam chowder, this recipe is a must-try.
Why You’ll Love This Keto Clam Chowder
Low-Carb & Keto-Friendly
This chowder swaps out high-carb potatoes for cauliflower, making it perfect for those keeping their net carbs low.
Rich, Creamy & Flavorful
Thanks to heavy cream, butter, and bacon, this chowder has an indulgently creamy texture and a deep, smoky flavor.
Quick & Easy to Make
Ready in under 30 minutes, this chowder is perfect for a hearty lunch or a cozy weeknight dinner.
Packed with Nutrients
Clams are rich in protein, vitamin B12, and iron, making this soup as nutritious as it is delicious.
Perfect for Meal Prep
Make a big batch and store leftovers in the fridge for an easy, reheatable meal throughout the week.
Ingredients You’ll Need
A great chowder starts with great ingredients! Here’s everything you’ll need to make this delicious, low-carb Keto Clam Chowder.
Main Ingredients
- Clams – Fresh, canned, or frozen; they add a briny, ocean-fresh taste.
- Cauliflower – A low-carb substitute for potatoes, keeping the chowder thick and hearty.
- Bacon – Adds a smoky, savory depth of flavor.
- Heavy Cream – Creates a luscious, creamy texture.
- Unsweetened Almond Milk (or Coconut Milk) – Lightens up the broth while keeping it keto.
- Chicken or Seafood Broth – Provides a rich, flavorful base.
- Butter & Olive Oil – Essential for sautéing and adding extra richness.
Seasonings & Flavor Enhancers
- Garlic & Onion Powder (or Shallots for Lower Carbs) – Adds aromatic depth.
- Thyme & Bay Leaves – Infuse the chowder with warm, herby notes.
- Salt & Pepper – Essential for balancing flavors.
- Xanthan Gum – A low-carb thickening agent that mimics the texture of traditional chowder.
With these simple ingredients, you’ll create a bowl of Keto Clam Chowder that’s creamy, flavorful, and completely satisfying!
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Step-by-Step Instructions to Make Keto Clam Chowder
Follow these simple steps to create a delicious, creamy, and low-carb Keto Clam Chowder in under 30 minutes!
Step 1: Prep Your Ingredients
Before you start cooking, get all your ingredients ready to make the process smoother.
- Chop the cauliflower into small, bite-sized pieces (this will replace the potatoes).
- Drain and rinse the clams if using canned. If using fresh clams, clean them thoroughly.
- Dice the bacon into small pieces for easy cooking and better texture.
Step 2: Cook the Bacon and Aromatics
- In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until it’s crispy.
- Remove the cooked bacon and set it aside, leaving about 1 tablespoon of bacon fat in the pot.
- Add butter and olive oil, then sauté garlic and shallots (or onion powder for lower carbs) until fragrant.
Step 3: Make the Creamy Keto Broth
- Add chicken or seafood broth and bring to a simmer.
- Stir in the chopped cauliflower and cook for 5–7 minutes, or until it becomes tender.
- Pour in heavy cream and almond milk (or coconut milk) to create a rich, velvety texture.
- Sprinkle xanthan gum while stirring continuously to thicken the chowder. Start with 1/4 teaspoon and add more if needed.
Step 4: Add the Clams & Final Touches
- Stir in the clams, ensuring they’re fully heated through (about 2–3 minutes).
- Add back the crispy bacon for an extra layer of flavor.
- Season with salt, pepper, thyme, and bay leaves, adjusting to taste.
Step 5: Serve & Enjoy!
- Remove the bay leaves and give the chowder one final stir.
- Garnish with fresh parsley or chives for a pop of color and extra freshness.
- Serve hot with a side of keto-friendly garlic bread or almond flour biscuits.
Tips for the Best Keto Clam Chowder
Want to make your Keto Clam Chowder even better? Follow these expert tips!
Use Fresh Clams for Maximum Flavor
While canned clams are convenient, fresh clams give the chowder a naturally briny, seafood-rich taste. If using fresh clams, steam them separately, remove the meat, and add the juices to the broth for extra depth.
Don’t Overcook the Clams
Clams cook quickly—overcooking them makes them rubbery. Add them at the end of cooking to keep them tender.
Adjust the Thickness to Your Preference
- Want a thicker chowder? Add more xanthan gum, but only a pinch at a time to avoid a slimy texture.
- Prefer a thinner broth? Add a bit more broth or unsweetened almond milk.
Roast the Cauliflower for More Depth
For a richer flavor, roast the cauliflower in the oven before adding it to the soup. This brings out a natural sweetness and enhances the texture.
Store & Reheat Properly
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat gently on the stovetop over low heat, stirring frequently to prevent separation.
By following these tips, you’ll create a restaurant-quality Keto Clam Chowder that’s creamy, delicious, and completely satisfying!
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Final Thoughts
Keto Clam Chowder is proof that you don’t have to give up rich, creamy comfort foods on a low-carb diet. This recipe brings all the flavors of traditional New England clam chowder—but without the extra carbs from potatoes and flour. By using cauliflower and xanthan gum, you achieve the same hearty, thick texture while keeping it keto-friendly.
Not only is this soup delicious and satisfying, but it’s also packed with nutrients from clams, healthy fats from heavy cream, and smoky depth from bacon. Whether you’re making it for a cozy dinner, meal prep, or a special occasion, this chowder is guaranteed to be a hit.
Give this recipe a try and let us know how it turns out! If you love it, don’t forget to share it with fellow keto lovers and leave a comment below. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Make This Dairy-Free?
Yes! Instead of heavy cream, use full-fat coconut milk for a creamy, dairy-free version. Swap out butter for more olive oil or ghee to keep it completely dairy-free while maintaining richness.
Can I Use Fresh Clams Instead of Canned?
Absolutely! Fresh clams will give the chowder a deeper, brinier flavor. Simply steam them separately, remove the meat, and add the clam juice to the broth for extra seafood richness.
How Can I Make This Chowder Even Thicker?
For a thicker chowder, you can:
- Add an extra pinch of xanthan gum (be careful, a little goes a long way!).
- Mash some of the cooked cauliflower before adding the clams.
- Simmer for a few extra minutes to reduce the liquid slightly.
Can I Store and Reheat This Chowder?
Yes! Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, warm gently on the stovetop over low heat, stirring frequently. Avoid microwaving at high heat to prevent separation.
What Are the Best Keto-Friendly Sides for This Chowder?
Pair your Keto Clam Chowder with:
- Almond flour biscuits
- Keto garlic bread
- Low-carb cheddar crackers
- A side salad with a light vinaigrette
Keto Clam Chowder
Equipment
- 1 Large Pot or Dutch Oven
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Ladle
Ingredients
Main Ingredients
- 4 oz ½ cup Bacon, diced
- 2 tbsp Butter
- 1 tbsp Olive Oil
- ½ cup Shallots or Onion, finely chopped
- 3 cloves Garlic minced
- 1 small head 2 cups Cauliflower, chopped into small pieces
- 2 cups Chicken or Seafood Broth
- 1 cup Heavy Cream
- ½ cup Unsweetened Almond Milk or Coconut Milk
- 1 can 10 oz Clams, drained (or 1 lb fresh clams, steamed and shelled)
Seasonings & Flavor Enhancers
- ½ tsp Salt or to taste
- ¼ tsp Black Pepper
- ½ tsp Thyme dried
- 1 Bay Leaf
- ¼ tsp Xanthan Gum for thickening, optional
Garnish (Optional but Recommended)
- 1 tbsp Fresh Parsley or Chives chopped
- 1 tbsp Crumbled Bacon reserved from cooking
Instructions
Step 1: Cook the Bacon
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy (about 5 minutes).
- Remove the bacon with a slotted spoon and set it aside for garnish. Leave 1 tablespoon of bacon fat in the pot.
Step 2: Sauté the Aromatics
- Add butter and olive oil to the pot.
- Sauté shallots and garlic for 2 minutes until fragrant.
Step 3: Build the Base
- Add chopped cauliflower and chicken or seafood broth. Stir well and bring to a simmer.
- Cover and cook for 5–7 minutes or until the cauliflower is tender.
Step 4: Make It Creamy
- Reduce heat to low and add heavy cream and almond milk. Stir gently.
- Sprinkle xanthan gum into the soup while stirring to help thicken the broth.
Step 5: Add Clams & Final Touches
- Stir in the clams and cook for 2–3 minutes until heated through.
- Add the reserved crispy bacon back into the pot, saving a bit for garnish.
- Season with salt, pepper, thyme, and a bay leaf. Let the flavors meld for another 2 minutes.
Step 6: Serve & Enjoy!
- Remove the bay leaf and ladle the chowder into bowls.
- Garnish with fresh parsley or chives and extra bacon.
- Serve hot and enjoy with keto-friendly bread or crackers!
Notes
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently over low heat on the stovetop to prevent separation.
- Not recommended due to the dairy content, which can separate when thawed.
