Soup season is almost here, and I'm really excited about it! Enjoy a thick, creamy chowder loaded with all kinds of tasty ingredients! And believe it or not, this Keto Clam Chowder recipe is on your table in under 45 minutes.
18ozcanned chopped clamsdrained and rinsed
8ozcauliflower floretschopped into 1/2 inch pieces
Heat a large Dutch oven or other heavy bottomed pot over medium high heat. Add the chopped bacon and cook for 5-7 minutes until crisp. Remove the bacon with a slotted spoon and set aside.
Add the shallot and celery and saute for 2-3 minutes until shallot is translucent.
Pour in the clam juice and make sure to scrape off any bits stuck to the bottom of the pan.
Add cream, clams, bay leaf, thyme, and cauliflower florets. Bring to a boil, then reduce heat to medium low, cover and cook for 5-10 minutes or until the cauliflower is tender.
Remove lid. Ladle out about ½ cup of the broth into a small bowl. Whisk in the xanthan gum until there are no lumps. Pour the xanthan gum mixture back into the large pot and stir through. Continue to cook for an additional 2-3 minutes until soup has thickened.
Serve topped with the reserved cooked bacon and chopped parsley if desired.