Keto Chow-Chowder (Maine Style Clam Chowder)

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Keto Chow-Chowder (Maine Style Clam Chowder)

Prep Time30

Cook Time15

Total Time45

Course: Main Dish, Side Dish, Soup

Keyword: Keto Chow, Keto Chow Community Recipe, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Keto Chow Community Recipe

Servings: servings

Calories: 409.5kcal

Author: Chris

Ingredients

1 cup cauliflower
1/3 lb of sliced bacon
2 tbsp butter
2 capsules Keto Chow fish oil
2 tsp onion powder or granulated onion
salt and pepper to taste
5 oz canned whole clams with the liquid
1/2 cup heavy whipping cream
1/2 cup cold water
1 serving Savory Chicken Soup Keto Chow (or 1 scoop)
1 cup warm water

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