New England clam chowder
Cauliflower does the potato's job here better than it does in most places, because a chowder wants something that falls apart and thickens the pot rather than something that holds its shape.
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Ingredients
For the whole dish · serves 4
- Live clams2¾ lb
- Bacon4 oz
- Heavy cream14 fl oz
- Cauliflower14 oz
- Celery4 oz
- Onion4 oz
- Butter1½ oz
- Bay leavestwo for the pot
- Fresh thymea few sprigs
- Black pepperto taste
Served with
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+4g net · 115 kcal · 20 min · together 11g net, 660 kcal
Method
6 steps · 45 minutes
- Steam the clams in a covered pot with a splash of water until they open, 4 minutes. Keep the liquor and throw out any that stayed shut.
- Strain that liquor through a paper towel. There is always sand, and one gritty spoonful is what people remember about a chowder.
- Render the bacon slowly, then soften the celery and onion in the fat with the butter.
- Add the cauliflower, the strained liquor, the bay and thyme, and simmer 15 minutes until the cauliflower gives way to a spoon.
- Mash about a third of it against the side of the pot. That is the whole thickening method.
- Cream in last, clams back in at the very end, and do not let it boil after that — 30 seconds too long and the clams go to rubber.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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