Keto Clam Chowder
Published February 25, 2021 • Updated February 19, 2026
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I make this keto clam chowder when I want something thick, creamy, and filling in about 25 minutes. Only 6.2g net carbs per bowl, with arrowroot powder thickening the broth instead of flour, and daikon radish standing in for potatoes so well you won't notice the swap.
I have been making clam chowder since long before I went keto, and losing the potatoes and flour was the hardest part. It took me a solid year of testing to land on a low carb clam chowder that actually felt like the real thing. This version is thick, creamy, loaded with tender clams, and ready in about 25 minutes.
My trick for the broth is arrowroot powder. I whisk about a tablespoon into the clam juice before adding it to the pot, and it thickens into that silky, spoon-coating texture without any grittiness. Xanthan gum works too, but I reach for arrowroot because it disappears completely. No clumps, no weird mouthfeel.
For the potato swap, I use daikon radish cut into small cubes. It softens in the broth the same way potato chunks do, and after simmering for 15 minutes, the texture is almost identical. I have tried cauliflower here too (it works if you prefer it), but daikon holds its shape better and absorbs the chowder flavor without getting mushy. If you skip both, the chowder is still great on its own.
The base is classic: butter, diced onion, celery, and a little red bell pepper for sweetness. I cook those down for about 5 minutes until the onion is translucent, then add garlic for 30 seconds. The clam juice and heavy cream go in together, and that is where the magic happens. I stir in the arrowroot slurry, bring it to a gentle simmer, and it starts to thicken within a couple of minutes.
I finish each bowl with crispy bacon crumbled on top and a handful of fresh parsley. The bacon adds that salty crunch that every good clam chowder needs. My husband grabs seconds before I even sit down. If you want to make it a full meal, I love serving it alongside my flaky keto biscuits or Cheddar Bay biscuit chaffles for dunking.
This keto clam chowder reheats well for 2-3 days in the fridge. I store it in mason jars so I can grab one for lunch. The broth thickens more as it sits, so I stir in a splash of heavy cream when I reheat it. For a slow cooker version, saute the vegetables on the stovetop first, then transfer everything to the slow cooker on low for 3-4 hours. The long simmer makes the daikon even more tender.
Is clam chowder keto?
Traditional clam chowder is loaded with potatoes and thickened with flour, which puts a single bowl at 25-30g of carbs. I swapped both out entirely. Arrowroot powder gives me a silky, thick broth without the carb load of flour (about 2g net carbs per tablespoon), and daikon radish replaces the potatoes at a fraction of the carbs. The result is a keto clam chowder that comes in at only 6.2g net carbs per serving.
If you are wondering about the clams themselves, they are naturally low carb. A 6.5-ounce can of chopped clams has roughly 4g net carbs. I use two cans per batch and save all the clam juice for the broth (that is where all the flavor lives). Fresh clams work too, but I honestly prefer canned for chowder because the texture stays tender and they are available year-round. When I have used fresh littleneck clams, I steam them open first and chop the meat, then use the steaming liquid as my clam broth.
For a dairy-free version, I swap the heavy cream for full-fat coconut cream and use olive oil instead of butter. The coconut flavor is subtle once the clam broth and seasonings are in the pot. I have made it this way for friends who are dairy-free and they loved it.
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Ingredients
2 tablespoons butter -
1/2 cup finely diced onion
-
3 celery stalks, sliced
-
1/4 cup diced red bell pepper
-
1 teaspoon arrowroot powder
-
1 cup chicken broth
-
6.5 oz canned clams with clam juice
-
1/2 cup heavy cream
-
1/2 cup daikon radish, optional
-
1 bay leaf
-
1/2 teaspoon salt
-
1/2 teaspoon pepper
-
2 slices cooked, crispy bacon
Step by Step Instructions
Step by Step Instructions
Saute vegetables
In a medium saucepan, melt butter over medium high heat. Add onion, celery and red bell pepper. Cook until softened.
- Butter
- Onion
- Celery
- Red bell pepper
Add thickener, broth, clams and cream
Add arrowroot powder. Stir to coat. Whisk in chicken broth. Add clams & clam juice, heavy cream, daikon radish and seasonings.
- Arrowroot powder
- Chicken broth
- Clams
- Clam juice
- Heavy cream
- Daikon radish
- Bay leaf
- Salt
- Pepper
Let simmer
Bring to a boil, reduce to simmer and cook for 15 minutes. Remove from heat. Serve with chopped bacon on top.
- Cooked bacon (chopped)
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Is clam chowder keto friendly?
Traditional clam chowder is not keto friendly because of the potatoes and flour, but my version is. I replaced the potatoes with daikon radish and the flour with arrowroot powder, which brings each bowl down to 6.2g net carbs. The clams themselves are naturally low carb (about 4g net carbs per 6.5-ounce can), so the main carb offenders in regular clam chowder are the thickener and the potatoes. I have been making this keto clam chowder for over two years and it is the only version I make now.
Can I use cauliflower instead of daikon radish?
I have made this keto chowder with cauliflower several times and it works well. I cut the cauliflower into small florets about the size of potato cubes and add them at the same time. They soften nicely in about 12 minutes. The main difference I notice is that cauliflower gets softer and breaks down a bit more, while daikon radish holds its shape like a real potato chunk. If you like a thicker, more blended chowder, cauliflower is a great choice. If you want distinct pieces in your bowl, I prefer daikon.
Can I make this clam chowder in a slow cooker?
I make this in my slow cooker when I want it ready for dinner without babysitting 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 radish even more melt-in-your-mouth soft.
How do I make this clam chowder dairy-free?
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 clam broth and seasonings are in the pot. I have served this dairy-free version to friends and nobody could tell the difference. Just make sure you use canned coconut cream (the thick kind), not coconut milk, or the broth will be too thin.
What can I serve with keto clam chowder?
My favorite pairing is a batch of keto biscuits for dunking. I tear off a piece, dip it in the chowder, and that is basically my perfect meal. I also love Cheddar Bay biscuit chaffles on the side for something crunchier. If I want to keep it simple, I just serve the chowder with extra bacon crumbled on top.
Can I freeze keto clam chowder?
I have frozen this clam 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.
How long does leftover clam chowder last in the fridge?
I keep leftovers in the fridge for up to 3 days, stored in airtight mason jars. The chowder thickens as it sits, so I stir in a tablespoon or two of heavy cream when I reheat it. I reheat it on the stovetop over medium-low heat (microwaving works but I find it can make the cream grainy if you go too hot). My favorite move is making a double batch on Sunday so I have grab-and-go lunches for Monday and Tuesday.
Can I use fresh clams instead of canned?
I have used fresh littleneck clams in this keto clam chowder and the flavor is incredible. I steam about 2 pounds of clams 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 clam 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.
Swapped the heavy cream for coconut cream and the sweetness it brought out in the clams was SO good. Making a double batch this weekend.
I've tried four or five keto chowder recipes looking for one where the broth actually thickens the way it should. The arrowroot here does something xanthan never quite manages, the texture reads as cream-thickened rather than gelled. This is the one.
Xanthan has that slimy pull that arrowroot doesn't. One teaspoon in this amount of liquid and it actually coats the spoon the right way.
made this prob 5 or 6 times now. daikon works better than i thought it would, doesnt get mushy if you dont overcook it. i do closer to 12 min simmer not 15. sometimes double the clams if i have extra, makes it more filling
Love that you've made it so many times! You're right about the 12 minute simmer, I do that too when I'm using smaller daikon pieces. And doubling the clams is a great call, turns it into a real meal.
This looks great... however... growing up in Massachusetts, summers spent on the coast of R.I. near Narragansett, no clam Chowder EVER is made with chicken broth!!!
Clam Juice is the right liquid!!! Bottled Clam Juice!!!
Thickening the Chowder is not standard... I grew up eating the clam Chowder & learned to make it without thickener.
Google it... just not done.
Using Daikon Radish is a unique substitute... wiil need to give it a try!
The canned clams come with their own juice, I just add chicken broth to get the volume right for four servings. Arrowroot's not traditional, you're right, it's there as a keto swap for the flour. Really curious what you think of the daikon.
I grew up in New England and have really strong opinions about chowder and this one was surprisingly good!
I added cream cheese to mine when it was almost done because I wasn’t able to get heavy cream at the store so I wanted it creamier. I felt like it was a bit too peppery also. I normally don’t add salt and pepper as directed just in case but wasn’t paying attention this time. I think that’s my only complaint but it’s an easy fix! A little less salt and pepper, and each person can always add more to their liking.
My super picky eater husband went back for seconds so it’s a win for us! Love your recipes!
From a New England chowder person, 'surprisingly good' is a real compliment. Cream cheese thickens it more than heavy cream does anyway, so that swap probably worked out better. Fair point on the pepper. I'd back it to 1/4 teaspoon next time and let people add more at the table.
I used the little red radishes and cut them in half and omitted the arrowroot since I didn’t have on hand. I’ve been low carb for 5 years so thinner soups aren’t a bother for me. I also just threw the diced, cooked bacon into the soup for the simmer, versus sprinkling on top at the end. The flavor profile of this clam chowder is DELICIOUS. 5 star keeper. This is the first recipe I’ve tried of yours, Annie, and now I’m super curious and excited to try more. Thank you!
I have been eating keto for a year now, this clam chowder is the best I have ever tried. Thanks for making this!!
This Keto Clam Chowder is absolutely the best clam chowder recipe I have ever tried. It is so creamy and has just the right amount of kick! My husband and I love seafood, so this will be a recipe we use over and over again!
Ha, once it's in the rotation it tends to stay there. The kick is just the bay leaf and black pepper combo, easy to dial up if you want more of it.
My figures might be off but I could get whole clams(Cohaugs) from Metro Lobster in Cranston Rhode Island.
Those are the ones I'd use if I could get them fresh. Steam them open, chop the meat, and pour that briny liquid right into the pot instead of canned. Way more flavor.
you will notice there is no milk as Cows did not exist in American until 1700. Hence most Native Americans are lactose intolerant.
There's no milk, but there is heavy cream in there. If lactose is a concern, I swap the cream for full-fat coconut cream and use olive oil instead of butter. Flavor barely changes once everything's in the pot.
1 pound shucked clams 11.99 5 LB can 2.40 each can use bacon bits with onions and 3 cups water instead of chicken stock
3 cups clam juice 2.71 12 ounce 2.01
3 cups chicken stock 2.00 16 ounce 1.8
1/4 cup butter 1.20 16 ounce 0.3
2 onions, diced 3.97 5 lb bag 0.27
2 large stalks celery, chopped, with leaves 2.38 for two stalks 2.38
1 (15 ounce) can fingerling potatoes, drained and quartered 3.49 5 lb potatoes 0.48
3 tablespoons of dill weed 2.00 6 ounce 0.12
2 tablespoons black pepper 2.00 8 ounce 0.06
1 teaspoon salt 1 b sea salt 3.00 0.08
1 pinch cayenne pepper 2.00 8 ounce 0.04
1/4 Cup chopped parsley 0.69 bunch 0.05
2 drops hot pepper sauce 2.00 8 ounce bottle 0.03
total
7.62 $1.81 sell @ $9.43/4 servings
Total x+0.25 $2.36 each
That's a thorough breakdown. Fingerling potatoes push the carb count way up though, which is why I use daikon. Clam juice carries a lot on its own so the stock skip makes sense.
What about Clear Clam Chowder Like Narragaset clam chowder using cubed jicama instead of potatoes?
Jicama stays crunchier than daikon even after simmering, which actually works for a clear broth since the texture holds up. Skip the cream and the arrowroot, just go with extra clam broth. I'd cube it smaller, maybe 1/2 inch, so it cooks through.
Could one use Xanthum Gum in place of the arrowroot? If so, how much would you add?
Yes, I would use 1/2 - 1 teaspoon
Is the daikon radish included in the carb count per serving?
No, it's not since it is optional
Hi I don’t have arrowroot powder at the moment and would love to make this today. Can I use regular cornstarch?? And how much. Or do I just omit it and add cream cheese. How much of cream cheese?? Thank you
Rosie
You can use cornstarch, but it might be higher in carbs. Try 1/2 -1 teaspoon. If you try cream cheese, I would add about 1 oz