Gluten Free Keto Clam Chowder

Ingredients

• to tasteHeavy cream
• to tasteChopped clams
• to tasteSalt and pepper
• to tasteButter
• to tasteParsley
• to tasteClam juice
• to tasteChicken stock or broth
• to tasteGarlic clove
• to tasteYellow onion
• to tasteCelery
• to tasteBacon
• to tastePotatoes, radishes or celery root
• to tasteMascarpone cheese or crème fraîche
• to tasteOlive oil
• to tasteXanthan gum, if desired for thickness

Instructions

1. 1

   Crisp the bacon

   In a deep pot over medium heat, cook the bacon until crisp. Transfer it to a paper-towel-lined plate and set aside for the garnish. Drizzle olive oil into the pot with the bacon fat.

2. 2

   Soften the vegetables

   Add the onion and your choice of chopped radishes, celery root or potatoes. Sauté for a few minutes, until they begin to soften. Add the garlic and celery, then sauté until softened.

3. 3

   Simmer the broth

   Pour in the chicken stock or broth and clam juice, and stir to combine. Simmer with the lid slightly ajar for about 20 minutes, or until the vegetables reach your preferred tenderness.

4. 4

   Finish the chowder

   Stir in the heavy cream, then add the clams with their juice and stir again. Add the mascarpone or crème fraîche and stir until it melts. Simmer for a few more minutes, until heated through.

5. 5

   Season and serve

   Season with salt and pepper to taste. Take the pot off the heat and stir in the butter. Ladle into bowls and, if desired, garnish with the crisp bacon and chopped parsley.

What is clam chowder?

Clam chowder is a creamy soup associated with the New England coast, where clams are paired with a savoury broth and vegetables. This version builds flavour with bacon, clam juice and chicken stock.

Radishes or celery root can stand in for the more familiar potatoes, while mascarpone or crème fraîche enriches the finished soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 13g protein, 10g carbs, 27g fat.

The clams contribute protein, while potatoes, if used, provide much of the carbohydrate; radishes or celery root change that balance. Cream, bacon, mascarpone or crème fraîche, butter and olive oil supply most of the fat. Serve a moderate bowl with salad or extra non-starchy vegetables alongside.

Choosing the vegetables

Radishes: these are the recipe's preferred alternative and soften as they simmer in the broth.

Potatoes or celery root: either can be used instead; cook until tender to your liking, checking as they simmer.

Build flavour in the pot

Bacon first: crisp it in the pot, then keep it aside so it stays crunchy for serving. The olive oil goes into the remaining bacon fat before the vegetables are added.

Aromatics next: give the onion and chosen root vegetable a few minutes to begin softening, then add the garlic and celery and cook until softened.

Watch the simmer

Keep the lid slightly ajar while the vegetables simmer in the broth and clam juice for about 20 minutes. Their tenderness, rather than the clock alone, is the cue to move on.

Once the cream, clams and mascarpone or crème fraîche are added, simmer only for a few more minutes, until everything is heated through.

Finish for a smooth texture

Stir the mascarpone or crème fraîche until it melts into the soup. Adding the butter off the heat gives the chowder its final rich finish.

Xanthan gum is listed as optional for extra thickness, but the recipe does not specify an amount. If using it, follow the product directions and add it cautiously.

Serving ideas

Scatter the reserved bacon and chopped parsley over each bowl just before serving, so the bacon keeps its crispness.

For a balanced meal, serve a modest bowl with a green salad or steamed vegetables alongside.

Recipe notes & tips

• Cut the chosen vegetables into similarly sized pieces so they soften at a similar pace.
• Reserve the cooked bacon separately and add it at the table to preserve its crunch.
• Keep the lid cracked during the vegetable simmer, as directed, rather than sealing the pot.
• Add the cream and clams after the vegetables are tender, then heat the soup through without a prolonged simmer.
• Stir the butter in after taking the pot off the heat.

Variations

• Choose radishes: use them in place of potatoes or celery root for the recipe's favoured version.
• Use celery root: swap it in for the potatoes and simmer until tender.
• Keep the potatoes: use them for a more traditional starchy base.
• Try crème fraîche: use it instead of mascarpone and stir until incorporated.
• Thicken gently: add optional xanthan gum according to its packet directions.

Common mistakes to avoid

• Discarding the bacon fat: leave it in the pot and add the olive oil to it.
• Adding garlic too early: add it after the onion and root vegetable have started to soften.
• Guessing vegetable doneness by time alone: check tenderness after about 20 minutes of simmering.
• Boiling after adding the dairy: simmer only until the chowder is heated through.
• Garnishing too soon: keep the bacon aside until serving so it does not soften in the soup.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently on the hob, stirring, until hot throughout; add the bacon garnish after reheating.

Frequently asked questions