Kyndra Holley is a very popular keto cookbook author, but Dairy-Free Keto Cooking is her first formal foray into the non-dairy world. And she has been wildly successful! As a helpful reminder in the new year, we’re sharing a second sample recipe from this cookbook for Dairy-Free Keto Clam Chowder with Bacon.
When I set out to write a dairy-free keto cookbook, my wheels immediately began turning about how I could create a perfectly creamy clam chowder without using any dairy. I have to say, I am pretty impressed with the end result. It is heavenly.
For a truly rich and flavorful meal, you can pair this keto clam chowder with Kyndra’s Keto Dairy-Free Caesar Salad with Cumin-Spiced Pecans. It’s another sample recipe from Dairy-Free Keto Cooking.
Special Diet Notes: Keto Clam Chowder
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, sugar-free, paleo-friendly, and keto-friendly.
- 1 extra-large head cauliflower (about 2½ pounds), trimmed into large florets, divided
- 3 cups + 1 cup chicken stock or bone broth, divided
- 1 ½ teaspoons + ½ teaspoon sea salt, divided
- ½ teaspoon ground black pepper
- 2 tablespoons avocado oil or olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 shallot, chopped
- 4 cloves garlic, minced
- 2 ribs celery, chopped
- 1 small leek, washed, trimmed, and thinly sliced
- 1 teaspoon dried thyme leaves
- 1 tablespoon fish sauce
- 3 (10-ounce) cans fancy whole baby clams, with juices
- 1 cup clam juice
- Cut one-quarter of the cauliflower florets into bite-sized pieces. Put the remaining cauliflower florets, 3 cups chicken stock, 1½ teaspoons salt, and pepper in a large saucepan. Cover and bring to a boil over medium-high heat. When the stock reaches a boil, reduce the heat to medium and steam the cauliflower until it is fork-tender, about 10 minutes.
- While the cauliflower is steaming, heat the oil in a stockpot or Dutch oven over medium heat. Add the onion, shallot, garlic, celery, leek, thyme, and remaining ½ teaspoon salt and sauté until the vegetables are tender and fragrant, about 7 minutes.
- Put the steamed cauliflower, along with any remaining cooking liquid, half of the sautéed vegetables, and the fish sauce in a high-powered blender or food processor. Pulse until smooth and creamy.
- Add the remaining 1 cup chicken stock to the pot with the remaining vegetables. Use a rubber spatula to scrape up and mix in any browned bits on the bottom of the pan.
- Add the reserved bite-sized cauliflower, the clams, and the clam juice to the pot. Bring to a boil over medium-high heat.
- Pour the pureed cauliflower mixture in the blender back into the pot and return the soup to a boil. Reduce the heat to medium-low and simmer, stirring often, until the cauliflower florets are tender and the flavors have come together, about 30 minutes.