Low Carb Keto Clam Chowder Recipe Easy Quick With Bacon

KETO CLAM CHOWDER - LOW CARB

Steps:

• Cook the bacon in a large sauce pan over medium heat for 2 - 3 minutes, or until lightly browned but not crispy.
• Add the onion, garlic, salt, pepper, and celery root, and saute for 2 - 3 minutes or until fragrant and the onions are turning translucent.
• Add the water and all of the clam juice and simmer on low heat, covered, for 15 - 20 minutes, or until the celery root is tender.
• Add the clams and mascarpone cheese, then stir until the mascarpone has melted and the broth is creamy.
• Simmer on low, uncovered, for 3 minutes, or until the clams are just cooked through. Do not boil.
• Remove from the heat and add the butter, stirring until melted.
• Taste and season with additional salt and pepper if needed.
• Garnish with parsley and serve hot.

5-INGREDIENT LOW CARB CLAM CHOWDER (GLUTEN-FREE)

Steps:

• Combine all 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.
• Stir in the heavy cream. Heat just enough for the soup to be hot again.

LOW-CARB KETO CLAM CHOWDER RECIPE (EASY & QUICK WITH BACON)

Steps:

• Cook the bacon over medium-high heat for 3-5 minutes or until lightly brown;
• Add a knob of butter to the pot together with the chopped onion and garlic with a pinch of salt; cook until translucent, for about 5-7 minutes;
• Add the chicken broth together with the bay leaf and simmer on low for 10 minutes;
• Add the cauliflower and cook for 5 minutes;
• Add the clams together with the cream cheese and heavy cream and stir to combine;
• Simmer for another 3 minutes or until the clams are cooked through;
• Season to taste and serve with fresh herbs on top.