Clam Chowder Recipe [Dairy Free, Gluten Free]

Here’s a recipe for a creamy, dairy-free, clam chowder—perfect for anyone looking for a delicious, low-carb option that’s also paleo and Whole30-friendly!

Dairy-Free Keto Clam Chowder Recipe

Servings: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

1 medium head cauliflower

½ medium onion, sliced

1 lb steamer clams, shucked (or use canned clams for convenience)

6 tbsp ghee (or coconut oil if preferred)

2 cups chicken broth

2 cups water

2 tsp salt

1 sprig fresh rosemary

Pepper to taste

Optional Garnish

Crumbled bacon

Dried rosemary

Instructions

Prepare the Base:

Melt 2 tablespoons of ghee in a large stock pot over medium heat. Add the sliced onions and cook until translucent.

Cook Cauliflower:

Quarter the cauliflower, setting aside ¼ of it, and add the rest to the pot. Add the chicken broth, water, remaining ghee, and salt. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.

Blend for Creaminess:

Break the reserved cauliflower into small florets. Remove the pot from heat, carefully transfer the cooked mixture into a large blender, and blend until completely smooth (use a kitchen towel over the blender’s vent for safety).

Finish the Chowder:

Pour the blended mixture back into the pot, stir in the cauliflower florets, clams, and rosemary sprig. Bring the pot to a simmer and cook for an additional 10 minutes, stirring occasionally.

Serve:

Remove the rosemary sprig. Add salt and pepper to taste, and garnish with crumbled bacon and a sprinkle of dried rosemary if desired.

Nutrition (per serving):

Calories: 164

Fat: 15g

Carbohydrates: 6g

Fiber: 2g

Net Carbs: 4g

Protein: 2g

This hearty, comforting chowder is perfect for anyone on a low-carb or dairy-free diet—enjoy!