Stovetop Clam and Cauliflower Chowder
A rich and savory keto chowder combining fresh clams with creamy cauliflower, perfect for a satisfying low-carb seafood soup. This american-inspired keto (low carb) ready in about 45 minutes pairs ounces clams, cleaned and chopped, chopped cauliflower florets, chopped bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 ounces clams, cleaned and chopped
- 4 cups, chopped cauliflower florets
- 4 slices, chopped bacon
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 3, minced garlic cloves
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tsp chopped fresh thyme
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 2 tbsp unsalted butter
Instructions
- Step 1: In a large pot over medium heat, cook 4 chopped bacon slices until crisp, about 6-8 minutes. Remove bacon pieces and set aside, leaving rendered fat in the pot.
- Step 2: Add 2 tablespoons unsalted butter to the bacon fat, then add 1 medium diced yellow onion, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
- Step 3: Stir in 4 cups chopped cauliflower florets, 3 cups chicken broth, and 1 teaspoon chopped fresh thyme. Bring to a boil, then reduce heat and simmer for 15 minutes until cauliflower is tender.
- Step 4: Use an immersion blender to partially puree the soup, leaving some cauliflower chunks for texture.
- Step 5: Add 12 ounces cleaned and chopped clams, 1 cup heavy cream, 1 1/4 teaspoons salt, and 3/4 teaspoon black pepper. Simmer gently for 8 minutes until clams are heated through.
- Step 6: Stir in reserved crispy bacon pieces, then ladle chowder into bowls and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Clam and Cauliflower Chowder take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stovetop Clam and Cauliflower Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped cauliflower florets from drying out.
Can I substitute ingredients in Stovetop Clam and Cauliflower Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stovetop Clam and Cauliflower Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stovetop Clam and Cauliflower Chowder low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
