Keto Clam Chowder

I make this in my Instant Pot when I want hands-off cooking. I use the Saute function to cook the onion, celery, and bell pepper in butter (about 5 minutes), then add the clam juice, arrowroot slurry, heavy cream, daikon, and seasonings. I pressure cook on High for 5 minutes, let the steam release naturally for 5 minutes, then quick-release the rest. I stir in the clams at the end so they stay tender instead of turning rubbery. If you use the Instant Pot a lot, my keto white chicken chili is another favorite I make the same way.

I have tested four potato substitutes in this chowder. Daikon radish is my top pick because it holds its shape and absorbs the broth flavor. Cauliflower works but gets softer and breaks down more, which is fine if you like a thicker, more blended bowl. Celery root is another one I have tried. It gets creamy and slightly sweet after simmering, closer to a Yukon Gold potato in texture. Turnip holds its shape well and has a mild flavor that disappears into the broth. Rutabaga is similar to turnip but a touch sweeter. I cut any of these into 1/2-inch cubes and add them at the same simmer time.

I have used xanthan gum in this chowder and it works, but I reach for arrowroot every time now. Use about 1/2 teaspoon of xanthan gum in place of the tablespoon of arrowroot. The key with xanthan is to sprinkle it in slowly while whisking constantly, because even a little too much gives the broth a slimy, gel-like pull. Arrowroot dissolves invisibly and thickens into that clean, spoon-coating consistency I want. If you have neither, 1 ounce of cream cheese stirred in at the end adds body, though it shifts the flavor slightly.

I swap the heavy cream for full-fat coconut cream and use olive oil instead of butter. The coconut flavor is very subtle once the broth and seasonings are in the pot. I have served this version to friends who are dairy-free and nobody could tell the difference. Make sure you use canned coconut cream (the thick kind), not coconut milk, or the broth will be too thin.

Almost. I make the dairy-free version (coconut cream plus olive oil) and it hits most Whole30 guidelines. Arrowroot is Whole30 approved, so you are good there. The one thing to watch is the bacon topping. Most store-bought bacon has added sugar, so I use a compliant brand or just skip it and add extra salt. I have made it this way several times and the chowder is still rich and satisfying without the bacon crunch.

I have frozen this chowder and it holds up well. I let it cool completely, then store it in freezer-safe containers with about an inch of headspace. It keeps for up to 3 months in the freezer. When I reheat it, the cream can separate slightly, so I whisk it over medium-low heat and add a small splash of fresh heavy cream. The texture comes back together within a few minutes. The clams stay tender through the freeze-thaw cycle, which I was happy to discover.

I have used fresh littleneck clams and the flavor is incredible. I steam about 2 pounds in a cup of water until they pop open (about 8-10 minutes), chop the meat, and strain the steaming liquid through a fine mesh sieve to use as my broth. The homemade broth has even more depth than canned clam juice. Fresh clams are more work and more expensive, so I save them for when I want to make this recipe extra special. For a regular weeknight, canned clams give me a great result every time.

I make this in my slow cooker when I want it ready for dinner without watching the stove. I saute the onion, celery, and bell pepper in butter on the stovetop first (about 5 minutes), then transfer everything to the slow cooker with the clam juice, arrowroot slurry, and heavy cream. I cook it on low for 3-4 hours, then stir in the clams during the last 30 minutes so they stay tender. The slow cooker version makes the daikon even more soft. If you love slow cooker soups, my keto beef and tomato soup is another great one-pot meal.