Clam Chowder
Macros per serving:
• 804 Calories
• 66g of Fat
• 28g of Protein
• 15g of Carbs
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
  1. Set a pot of water to boil.
  2. Take half a head of cauliflower and cut it into medium sized florets. When the water starts to boil, simply throw the cauliflower in and let boil for about 10 minutes or until a forks piercing the biggest one comes out easily. They should be really soft!
  3. While the cauliflower is boiling, start chopping up your soup ingredients. The bacon should be cubed into about ½ inch pieces. The onion and carrot should be minced (cut up really small!). The celery should be cut into about ¼ inch slices. See the pictures below for a visual.
  4. Throw the bacon into a large soup pot on a medium flame and cook until almost crispy. When the bacon is cooked, throw in the onion, carrot and celery. Sprinkle with some salt to help release their tasty juices and cook until they start to break down a little and the onion begins to turn translucent.
  5. Add some squeezed garlic and butter and allow it to melt.
  6. Open up your canned clams and separate the juice from the clams by putting a strainer into a large bowl and pouring everything in. The juice will drain into the bowl, while the tasty clams will remain in the strainer. Save the juice and save the clams!
  7. At this point, the cauliflower should be done! Drain the water from them and put them into a blender or Nutribullet with a little bit of water. Blend until creamy.
  8. Add your blended cauliflower, heavy cream, water and clam juice to your veggies and bacon. Lower the flame to low and allow everything to come to a simmer (about 20 minutes).
  9. Spice time! Spice your chowder with salt, pepper and celery salt. Save the thyme for last.
  10. At this point, you can add a teaspoon of xanthan gum or flour if you choose to use it. You can also opt to add some potato, just peel and cube it up and boil until a fork pierces the biggest one and comes out cleanly. Tip: you should see the potatoes start turning whiter from their slightly yellow color. When all the potatoes are white, they’re ready to be put into the soup.
  11. The last step is to add the clams! Throw the clams in and keep the fire going just until the clams have warmed up. 5 minutes at most. If you overcook the clams, they tend to get tough and chewy.
  12. Turn the fire off and ladle yourself some clam chowder! Sprinkle some thyme on top and enjoy!