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.
I am a huge fan of clam chowder—especially when it is loaded up with smoky 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.
Holy YUM! This is amazingly delicious! The base of this would make a perfect white sauce! LOVE
So glad you enjoyed this Erin!