Imagine a rich, steaming bowl of New England-style clam chowder—thick, creamy, and brimming with flavor. Now, imagine making it in under five minutes without a single pot to wash. Sounds impossible, right? Well, get ready to have your mind blown! This microwave clam chowder is my go-to for a lightning-fast, keto-friendly lunch that tastes just like the real deal. The secret? A tiny pinch of a magical thickener that creates that classic ‘chowda’ texture you crave. Plus, I’m sharing a fun little ‘fat bomb’ candy to serve alongside for an extra boost of healthy fats. Let’s get cooking!
Ingredients
• For the Chowder
• 35 g / 2.5 tbsp 40% heavy cream
• 50 g / 3.5 tbsp chicken broth
• 18 g / 1 tbsp fresh clams, steamed
• 9.5 g / 2 tsp European-style butter
• 9 g / 1 tbsp celery, raw, sliced thin
• 6.8 g / 1 slice bacon, cooked and crumbled
• 1/4 teaspoon Xanthan gum, more for a thicker soup
• Optional: salt, black pepper, garlic powder
• For the Coconut Oil Candy
• 15 g / 1 tbsp coconut oil
• 1–2 drops flavor extract of choice
• 1–2 drops liquid sweetener
Instructions
1. First, prepare the coconut oil candy. In a small bowl or candy mold, mix the coconut oil with your chosen flavor extract and liquid sweetener. Place in the freezer until solid.
2. In a microwave-safe bowl, combine the heavy cream, chicken broth, steamed clams, butter, sliced celery, and xanthan gum. Whisk thoroughly to ensure the xanthan gum is fully incorporated without clumps.
3. Microwave the soup mixture in 30-second intervals, stirring vigorously after each interval. Continue until the soup is hot and has thickened to your liking.
4. Gently stir in the cooked, crumbled bacon. Season with salt, pepper, and garlic powder to taste, being mindful that the clams and bacon are already salty.
5. Serve the hot chowder immediately with the chilled coconut oil candy on the side.
Nutritional Information
• A Note on Xanthan Gum
• What is this magic ingredient? Xanthan gum is a popular keto-friendly thickener that works wonders in soups, sauces, and dressings. It’s pure soluble fiber, so it adds zero net carbs to your dish while creating a silky, thick texture. A little goes a very long way! Be mindful that since it’s fiber, consuming too much can have a laxative effect, so stick to the recommended amount and stay hydrated.
Pro Tips
• To prevent clumping, sprinkle the xanthan gum slowly into the cold liquids while whisking continuously before you begin heating.
• For a thicker, more stew-like chowder, increase the xanthan gum to 1/2 teaspoon. For a thinner soup, use just a pinch.
• Sauté the celery in the butter for 1-2 minutes in the microwave before adding the other for a deeper, more developed flavor base.
• Swap the clams for cooked shrimp, flaked salmon, or shredded chicken for a different take on this creamy soup.
FAQ
Q: Can I use canned clams for this recipe
A: Yes, absolutely! Canned clams are a perfect and convenient substitute for fresh steamed clams in this quick microwave chowder. Simply drain them well before adding them to the bowl with the other ingredients.
Q: What can I use instead of xanthan gum
A: Xanthan gum is ideal for creating a classic thick texture with zero net carbs. If you don’t have it, you can try a pinch of glucomannan powder. Alternatively, for a less traditional but still creamy soup, you could blend in a small amount of cream cheese, though this will alter the flavor profile.
Q: How can I prevent the xanthan gum from clumping
A: The best way to avoid clumps is to sprinkle the xanthan gum slowly over the cold liquids (heavy cream and chicken broth) while whisking continuously. Fully incorporating it before you start microwaving is the key to a perfectly smooth, silky chowder.
Q: Can I make this clam chowder on the stovetop
A: Yes, you can easily adapt this recipe for the stovetop. Combine all chowder ingredients in a small saucepan and whisk well. Heat over medium-low heat, stirring frequently, until the soup is hot and has thickened to your desired consistency.
