Creamy Keto Clam Chowder with Cauliflower (Not Potatoes!)

Creamy Keto Clam Chowder with Cauliflower (Not Potatoes!)

Keto clam chowder might sound impossible when you think about those starchy, comforting bowls from your favorite seafood shack.

But here’s the thing – I’ve been perfecting this cauliflower swap for three years now, and I promise you won’t miss those potatoes one bit.

This is proper comfort food that happens to be low-carb. Rich, creamy, and loaded with tender clams and crispy bacon. The cauliflower becomes silky and absorbs all those gorgeous flavors without the carb crash.

KEY INFO

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6 generous bowls
Difficulty level: Easy (basic knife skills needed)

Dietary tags: Keto, Low-carb, Gluten-free, Can be made dairy-free and Paleo

EQUIPMENT NEEDED

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Ladle

Simple alternatives: Any large saucepan works if you don’t have a Dutch oven. A regular spoon works fine instead of wooden.

INGREDIENTS

Main Players:

• 3 cans (6.5 oz each) chopped clams with juice (750ml total)
• 1 large head cauliflower, chopped into small florets (about 2 lbs/900g)
• 1 cup heavy cream (240ml) [coconut cream for dairy-free]
• 1½ cups low-sodium chicken broth (360ml)

Flavor Foundation:

• 4 strips thick-cut bacon, diced
• 1 medium yellow onion, finely chopped (240g)
• 2 celery stalks, diced (120g)
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp fresh thyme [or ½ tsp dried]
• 1 tsp Old Bay seasoning [optional but recommended]

Finishing Touches:

• ½ tsp xanthan gum [for thickening, optional]
• 1 tbsp red wine vinegar
• Sea salt and black pepper to taste
• Fresh parsley for garnish

METHOD

1. Get that bacon crispy. Cook diced bacon in your pot over medium heat until golden and crispy, about 6-7 minutes. Remove with slotted spoon but leave that gorgeous fat behind.
2. Build your flavor base. Add chopped onion and celery to the bacon fat. Sauté for 3-4 minutes until softened and fragrant. Add minced garlic and cook another 30 seconds.
3. Add the cauliflower. Toss in your chopped cauliflower florets, bay leaves, thyme, and Old Bay. Stir everything together for about 2 minutes.
4. Deglaze like a pro. Pour in the clam juice from your canned clams (save the clams for later!). Scrape up any browned bits – that’s pure flavor gold.

5. Create the creamy base. Add chicken broth and heavy cream. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 12-15 minutes until cauliflower is fork-tender but not mushy.
6. Thicken if desired. Whisk xanthan gum into 2 tablespoons of the hot broth until smooth, then stir back into the pot. This step is optional but gives you that classic chowder thickness.
7. Add the star ingredient. Gently stir in your reserved clams and cook for 3-4 minutes only – any longer and they’ll turn rubbery.

8. Season and finish. Remove bay leaves. Stir in red wine vinegar and taste for seasoning. Add salt and pepper as needed.
9. Serve immediately. Ladle into bowls and top with crispy bacon and fresh parsley.

CRUCIAL TIPS

• Don’t overcook the cauliflower – it should hold its shape, not turn to mush
• Add clams at the very end – they’re already cooked and just need warming
• Taste before serving – clam juice varies in saltiness, so adjust accordingly
• If using xanthan gum, whisk it well – lumps are the enemy of smooth chowder

STORAGE & SCALING

Storage: Keeps in the fridge for 4 days. Freezes for up to 2 months, though the cream might separate slightly when thawed.

Reheating: Warm gently over low heat, stirring frequently. Add a splash of broth if it’s too thick.

Scaling: This recipe doubles beautifully. For larger crowds, just use a bigger pot and maybe sauté the vegetables in batches.

COMMON MISTAKES TO AVOID

• Using fresh clams without adjusting cooking time (they need much longer)
• Adding all the cream at once when reheating (it can curdle – go slow and low)
• Skipping the bacon fat for sautéing (this is where major flavor lives)

VARIATIONS THAT ACTUALLY WORK

• Dairy-Free Paleo: Swap heavy cream for full-fat coconut cream and use coconut oil instead of bacon fat.
• Extra Veggies: Add diced mushrooms or a handful of spinach in the last few minutes.
• Smoky Twist: Add a pinch of smoked paprika with the Old Bay seasoning.
• Manhattan Style: Add a can of diced tomatoes and skip the cream for a completely different but delicious direction.

The beauty of this recipe is how it captures everything you love about traditional clam chowder while keeping you firmly in ketosis.

That first spoonful always surprises people – the cauliflower completely disappears into creamy, comforting perfection.

I’ve served this to die-hard carb lovers who had no idea they weren’t eating potatoes until I told them.

Now that’s what I call a successful swap.