MAKES: 3 quarts (1 cup per serving) · PREP TIME: 15 minutes · COOK TIME: 40 minutes

    I am a huge fan of clam chowder—especially when it is loaded up with smoky bacon. When I set out to write a dairy-free keto cookbook, my wheels immediately began turning about how I could create a perfectly creamy clam chowder without using any dairy. I have to say, I am pretty impressed with the end result. For those of you who are not avoiding dairy, add a cup and a half of heavy cream into the final simmer. It is heavenly.


    • 1 extra-large head cauliflower (about 2½ pounds), trimmed into large florets, divided

    • 1 quart chicken stock or bone broth (here), divided

    • 2 teaspoons sea salt, divided

    • ½ teaspoon ground black pepper

    • 2 tablespoons avocado oil or olive oil

    • 1 medium onion, chopped (about 1 cup)

    • 1 shallot, chopped

    • 4 cloves garlic, minced

    • 2 ribs celery, chopped

    • 1 small leek, washed, trimmed, and thinly sliced

    • 1 teaspoon dried thyme leaves

    • 1 tablespoon fish sauce

    • 3 (10-ounce) cans fancy whole baby clams, with juices

    • 1 cup clam juice


    High-powered blender or food processor


    1. Cut one-quarter of the cauliflower florets into bite-sized pieces and set aside. Put the remaining cauliflower florets, 3 cups of the chicken stock, 1½ teaspoons of the salt, and the pepper in a large saucepan. Cover and bring to a boil over medium-high heat. When the stock reaches a boil, reduce the heat to medium and steam the cauliflower until it is fork-tender, about 10 minutes.

    2. While the cauliflower is steaming, heat the oil in a stockpot or Dutch oven over medium heat. Add the onion, shallot, garlic, celery, leek, thyme, and remaining ½ teaspoon of salt and sauté until the vegetables are tender and fragrant, about 7 minutes.

    3. Put the steamed cauliflower, along with any remaining cooking liquid, half of the sautéed vegetables, and the fish sauce in a high-powered blender or food processor. Pulse until smooth and creamy.

    4. Add the remaining 1 cup of chicken stock to the pot with the remaining vegetables. Use a rubber spatula to scrape up and mix in any browned bits on the bottom of the pan.

    5. Add the reserved bite-sized cauliflower, the clams, and the clam juice to the pot. Bring to a boil over medium-high heat.

    6. Pour the pureed cauliflower mixture in the blender back into the pot and return the soup to a boil. Reduce the heat to medium-low and simmer, stirring often, until the cauliflower florets are tender and the flavors have come together, about 30 minutes.

    tip: If you do not have a high-powered blender or food processor, you can also use an immersion blender. Simply add half of the sautéed vegetables and the fish sauce to the pot with the steamed cauliflower and stock and use an immersion blender to puree it right in the pot.



    CALORIES: 87

    FAT: 2.6g

    PROTEIN: 9.4g

    TOTAL CARBS: 6.4g

    FIBER: 1.9g

    NET CARBS: 4.6g