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With the holiday season in full swing, you must be up to your ears right now in cookies and treats. As much as I’m enjoying them too, it’s nice to have healthy meals sprinkled in there. Your body just feels so much better when you do! At this time of year, what better way to do that than with a big bowl of soup? This gluten-free, low carb clam chowder recipe is my latest favorite.
I don’t know about you, but I’ve been craving more comforting soups as the days get colder. This is the first week that temperatures have dropped below zero (Fahrenheit). No matter how many years I live in Minnesota, I’m never ready for the sudden jolt each year when this happens. Whether we like it or not, it’s finally (unfortunately) starting to actually feel like winter around here.
To put it lightly, winter and I have never been friends. You’d think a girl that grew up in Minnesota would be more accustomed to it, but nope. It doesn’t help that most of the best fresh produce is out of season, either. All I want to do is curl up under a blanket and hibernate until spring comes!
Tempting as that may be, my way to make the most of it is a warm bowl of soup. Even better when it’s a warm bowl of creamy, New England clam chowder. Which may or may not be followed by a cup of fancy low carb hot chocolate by the crackling fireplace.
This low carb clam chowder recipe is one of the easiest recipes I have ever posted on the blog. Five ingredients and fifteen minutes are all it takes to make it! And, it’s a one-pot recipe, which equals convenience. Seriously, it doesn’t get any easier than this. When you’re tired of all the holiday baking and just want a soothing, healthy meal on a weeknight, this is the one.
The secret to this gluten-free clam chowder is making one of my favorite healthy, low carb swaps… Substituting cauliflower for white potatoes! The cauliflower provides a similar smooth, starchy texture and easily takes on the flavors of any dish without overpowering it. Since clam chowder is one of my favorite soups, it comes as no surprise that I decided to create a healthier version of it using cauliflower.
Aside from cauliflower, and of course clams, the bulk of the soup is comprised of chicken broth, unsweetened almond milk, and heavy cream. This surprisingly simple combination creates a deliciously creamy base. No thickeners required!
By the way, the ingredients are easy enough to customize if you have any food intolerances. It’s already a low carb and gluten-free clam chowder recipe to begin with, but you can address others, too.
A paleo (or whole 30) version would simply replace the heavy cream with coconut cream. If you have a nut allergy, the unsweetened almond milk could be swapped with coconut milk, or regular dairy milk if you don’t mind the extra carbs.
If you prefer a different kind of clam chowder altogether, try Manhattan clam chowder from Low Carb Maven. It has a tomato base instead.
I’ll definitely be making this low carb clam chowder all through the winter. It’s perfect to incorporate into lighter dinners now, but I know people will love it even more come January, when clean eating is fresh on everyone’s mind. Either way, this creamy soup is light enough to make your body feel good and soothing enough to feel like a satisfying treat.
Who knew a healthy clam chowder could be so simple and taste so good?
Tools To Make Low Carb Clam Chowder
Tap the links below to see the items used to make this recipe.
- Cookware Set – If you are in need of a great cookware set, you should get this one. It includes the perfect sized pot for making this delicious keto soup recipe.
- Silicone Cooking Utensils – These cooking utensils are my favorites. They are high heat resistant and BPA free.
Gluten-Free Low Carb Clam Chowder
Low Carb Keto Clam Chowder (5 Ingredients!)
This easy, low carb keto clam chowder recipe is creamy and healthy at the same time. Ready in just 15 minutes, with only 5 ingredients!
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
- Combine all ingredients, except heavy cream, in a large pot. (Make sure you pour the retained liquid from the clams in there, too.) Bring to a boil.
Reduce heat and simmer for 10-15 minutes, until cauliflower is tender.
- Stir in the heavy cream. Heat just enough for the soup to be hot again.
Last Step: Leave A Rating!
- Recipe is five ingredients not including salt and pepper.
- If you prefer a thicker soup, you can puree part of it (including the base and cauliflower pieces), then return to the pot. Alternatively, you can whisk in a thickener like 1/4 teaspoon xanthan gum or 1 teaspoon arrowroot powder, then simmer until thickened.
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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