Keto Clam Chowder

Serves 6

  • 2 6.5-oz cans Clams (chopped finely, liquid retained)
  • 1 lb Cauliflower (florets only, cut in small pieces)
  • 1 1/2 cup heavy cream
  • 1 1/2 cup Chicken broth
  • 1 cup almond milk
  • 1/2 cup diced celery
  • 1 carrot diced
  • 1 garlic clove minced
  • 1/2 cup onion diced
  • 1 tsp Sea salt
  • 1/4 tsp Black pepper (or more to taste)
  • Saute the onion, celery, garlic and carrots.
  • Add the rest of the ingredients, except heavy cream, in a large pot. (Make sure you pour the retained liquid from the clams in there, too.) Bring to a boil.
  • Reduce heat and simmer for 10-15 minutes, until cauliflower is tender. Remove approximately 1/2 the cauliflower and puree. Then add back to the rest of the soup.
  • Stir in the heavy cream. Heat just enough for the soup to be hot again. Salt and pepper to taste.


  • Recipe from

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