Clam Chowder

Ingredients for Your Homemade Clam Chowder

• 20.0 oz (567g) wild-caught baby clams, with juice included
• 0.5 cup (50g) chopped scallions
• 0.5 cup (50g) chopped celery
• 1.0 tsp (6g) sea salt
• 1.0 tsp (2g) ground black pepper
• 1.0 tsp (1g) dried thyme
• 1.0 tbsp (15ml) avocado oil
• 2.0 cups (470g) full-fat coconut cream
• 2.0 cups (475ml) chicken broth

Step-by-Step Clam Chowder Directions

1. Grease the interior of a 6.0-quart (5.7L) slow cooker with 1.0 tbsp (15ml) of avocado oil to prevent sticking and add a hint of healthy fat.
2. Add the 20.0 oz (567g) of baby clams along with their natural juices directly into the pot for maximum flavor.
3. Incorporate the 0.5 cup (50g) of chopped scallions, 0.5 cup (50g) of chopped celery, and the dry seasonings (salt, pepper, and thyme) into the slow cooker.
4. Pour in the 2.0 cups (470g) of full-fat coconut cream and 2.0 cups (475ml) of chicken broth, then stir the mixture thoroughly until all ingredients are well combined.
5. Secure the lid on the slow cooker and set the temperature to the "Low" heat setting.
6. Allow the soup to simmer for 4.0 to 6.0 hours, or until the vegetables are tender and the flavors have fully melded together.
7. Give the mixture one final stir and serve this hearty Clam Chowder straightaway while it is piping hot.

Nutritional Information (Per Serving)

• Calories: 357 kcal
• Total Fat: 28.9g
• Net Carbohydrates: 9.2g
• Protein: 15.2g

Chef’s Pro Tips for the Best Clam Chowder

• Don't Toss the Liquid: The "nectar" inside the cans of wild-caught baby clams is concentrated flavor gold. Ensure you pour every drop into the slow cooker to build a deeply savory creamy seafood broth.
• Control the Consistency: If you prefer an even thicker Crockpot clam chowder, you can whisk 1 teaspoon of konjac powder or xanthan gum into a small amount of the broth before adding it back to the pot during the last 30 minutes of cooking.
• Layer Your Aromatics: For an extra punch of flavor, quickly sauté the scallions and celery in the avocado oil on the stovetop before adding them to the slow cooker. This "blooms" the vegetables and adds a sweeter, caramelized note to the finished dish.
• The Coconut Cream Trick: Use "culinary" grade full-fat coconut cream (the kind in the can, not the carton). Shake the can well before measuring to ensure the healthy fats are perfectly emulsified for a velvety texture.

Frequently Asked Questions (FAQ)

Can I use frozen clams instead of canned baby clams? Yes, you can use frozen clams for this Clam Chowder recipe. Ensure they are fully thawed and cleaned before adding them to the slow cooker. If using frozen, you may want to add an extra 1/4 cup of clam juice or seafood stock to compensate for the liquid found in canned varieties.

Is this Clam Chowder recipe keto-friendly and dairy-free? Absolutely! By replacing traditional heavy cream with full-fat coconut cream and omitting potatoes, this recipe is an excellent low carb clam chowder option. It is naturally dairy-free and gluten-free, making it perfect for various dietary needs.

How should I store and reheat leftovers? Store any remaining chowder in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low heat, stirring occasionally. Avoid boiling the chowder during reheating, as high temperatures can cause the coconut cream to separate.

Can I cook this dish on high heat to save time? While you can cook this on the "High" setting for 2 to 3 hours, the "Low and Slow" method is highly recommended. Cooking Clam Chowder at a lower temperature allows the delicate wild-caught baby clams to remain tender rather than becoming rubbery.