Dairy Free Clam Chowder

This clam chowder recipe is made with cauliflower and savory bacon for a low-carb, keto, and Whole30 friendly soup. It's a creamy, delicious chowder that's ready in 45 minutes.

Course Main Course

Cuisine American

Keyword dairy free clam chower, keto clam chowder, low carb clam chowder

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 10 servings

Calories 129 kcal

Author Kelly Bejelly

Ingredients

1 small head cauliflower cored and roughly chopped
6 strips bacon diced
1/2 medium yellow onion diced
2 stalks celery diced
2 cups Chicken Bone Broth
1 tablespoon tapioca flour
1 pound chopped clams with broth
1/2 teaspoon apple cider vinegar
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
fresh or dried thyme leaves for garnish

Instructions

1. Place the chopped cauliflower in a large pot and cover it with water. Bring to a boil over medium-high heat and cook for 10 minutes, until completely softened.

2. Meanwhile, in a large saucepan over medium-high heat, sauté the bacon, onion, and celery until the onion is translucent, 3 to 5 minutes.

3. Drain the cooked cauliflower. Place in a blender with broth and tapioca flour and blend until completely smooth.

4. Add the puréed cauliflower to the saucepan with the bacon along with the clams, vinegar, bay leaf, thyme leaves, salt, and pepper. Stir well and cook for 20 minutes over medium heat.