Stovetop Clam and Cauliflower Chowder

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Use an immersion blender to partially puree the soup, leaving some cauliflower chunks for texture.
  5. 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.
  6. Step 6: Stir in reserved crispy bacon pieces, then ladle chowder into bowls and serve warm.

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.

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