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Keto & Dairy-Free Clam Chowder with Cauliflower Cream – vegetarian recipe
Stav Kogan

Keto & Dairy-Free Clam Chowder with Cauliflower Cream

A rich, creamy, and dairy-free keto clam chowder that uses a clever cauliflower purée for a velvety texture. This low-carb recipe delivers all the classic briny flavor without the heavy carbs, making it the perfect comfort food.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 3 cup
Calories: 87
Ingredients Method Nutrition

Ingredients
  

  • 1 extra-large head cauliflower about 2.5 lbs / 1.1 kg (2.43 lb), trimmed into florets, divided
  • 1 quart (950 ml / 32.1 fl oz) chicken stock or bone broth, divided
  • 2 tsp (10 g / 0.35 oz) sea salt, divided
  • ½ tsp (1 g / 0.04 oz) ground black pepper
  • 2 tbsp (30 ml) avocado oil or olive oil
  • 1 medium onion, about 1 cup / 150 g (5.3 oz) chopped
  • 1 shallot, chopped
  • 4 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 small leek, washed, trimmed, and thinly sliced
  • 1 tsp (1 g / 0.04 oz) dried thyme leaves
  • 1 tbsp (15 ml) fish sauce
  • 3 10-oz / 283 g (10 oz) cans fancy whole baby clams, with juices
  • 1 cup (240 ml) clam juice
  • Special Equipment
  • High-powered blender or food processor
  • For a smoky bacon infusion, cook 6 slices of chopped bacon in the pot before the vegetables. Remove the bacon and sauté the veggies in the rendered fat. Garnish the finished chowder with the crispy bacon bits.
  • If you don't have a high-powered blender, you can use an immersion blender. Simply add half the sautéed vegetables and the fish sauce to the pot with the steamed cauliflower and blend directly in the pot until smooth.
  • For an even richer, non-dairy-free version, stir in 1½ cups of heavy cream during the final 10 minutes of simmering.
  • Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened too much.

Method
 

  1. Directions
  2. Reserve one-quarter of the cauliflower florets and cut them into small, bite-sized pieces.
  3. In a large saucepan, combine the remaining three-quarters of the cauliflower, 3 cups (720 ml) of the chicken stock, 1½ teaspoons of salt, and the pepper.
  4. Cover, bring to a boil over medium-high heat, then reduce heat to medium and steam until the cauliflower is fork-tender, about 10 minutes.
  5. While the cauliflower steams, heat the oil in a large stockpot or Dutch oven over medium heat.
  6. Add the onion, shallot, garlic, celery, leek, thyme, and the remaining ½ teaspoon of salt.
  7. Sauté for about 7 minutes, until the vegetables are tender and fragrant.
  8. Carefully transfer the steamed cauliflower and its cooking liquid to a high-powered blender.
  9. Add half of the sautéed vegetables and the fish sauce.
  10. Blend until the mixture is completely smooth and creamy.
  11. Return the stockpot with the remaining vegetables to the stove.
  12. Add the remaining 1 cup (240 ml) of chicken stock, using a spatula to scrape up any flavorful browned bits from the bottom of the pot.
  13. Stir in the reserved bite-sized cauliflower florets, the canned clams with their juices, and the additional clam juice.
  14. Bring the mixture to a boil over medium-high heat.
  15. Pour the creamy cauliflower purée from the blender into the stockpot. Return to a boil, then reduce the heat to medium-low.
  16. Simmer for about 30 minutes, stirring occasionally, until the cauliflower florets are tender and the flavors have melded together.

Nutrition

Calories: 87kcalCarbohydrates: 6.4gProtein: 9.4gFat: 2.6g

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