Thick, creamy keto clam chowder in about 25 minutes, at 6.2g net carbs per bowl. I saute the onion, celery, and bell pepper in butter, stir the arrowroot in to coat before the broth goes in, which is what thickens it without flour, and I let it simmer 15 minutes before the bacon lands on top.
I have been making this 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 version that actually felt like the real thing. This one is thick, creamy, loaded with tender clams, and ready in about 25 minutes.
My trick for the broth is arrowroot powder. I stir a teaspoon in to coat the sauteed vegetables, then whisk in the broth, 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. The daikon is optional, and the 1/2 cup adds about 1.5g net carbs to the whole pot on top of the 6.2g per bowl. 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. Celery root and turnip are two more options I have tested, both solid if you cannot find daikon.
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. The clam juice and heavy cream go in together, and that is where it all comes together. I 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. The bacon adds that salty crunch that every good bowl needs. My husband grabs seconds before I even sit down. If you are in a soup mood, I also love my keto chicken soup with egg noodles, Italian wedding soup, and slow cooker taco soup for easy weeknight dinners.
This 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, stirring in the clams during the last 30 minutes so they stay tender. The long simmer makes the daikon even more tender. If you love hearty one-pot meals, my keto chili is another one that reheats just as well.
Why I love this chowder
I grew up eating chowder at every fish fry and beach trip my family took, so giving it up when I started keto was not an option. I spent months testing low carb versions until I nailed this one. The broth is thick and creamy with a real chowder flavor, not a watered-down imitation. Arrowroot powder is my thickener of choice because it dissolves completely and creates that silky, spoon-coating consistency I was missing.
I use optional daikon radish cubes in place of potatoes, and after simmering for 15 minutes, they soften just like potato chunks. My husband did not even notice the first time I served it. The base is straightforward: butter, onion, celery, and red bell pepper, plus one can of clams with all their juice. I finish every bowl with crumbled bacon because that salty crunch on top is what makes it feel complete. It comes together in about 25 minutes, with only 6.2g net carbs per bowl before the optional daikon, which adds about 1.5g net carbs to the whole pot. If you like thick, hearty soups, my keto cheeseburger soup has that same comfort-food feel.
What is New England clam chowder?
The cream-based version, as opposed to Manhattan style which uses a tomato broth, is what I have always preferred. The rich, creamy base is what I crave on cold nights. The traditional recipe calls for clams, potatoes, onion, celery, cream, and flour as the thickener. My keto version keeps the cream, clams, onion, and celery but swaps the potatoes for optional daikon radish and the flour for arrowroot powder. Same comfort, fraction of the carbs.
How many carbs are in clams?
I get asked this a lot, and the answer is good news. A 6.5-ounce can of chopped clams has roughly 4g net carbs, which is lower than most people expect. The clam juice adds minimal carbs too, and I use every drop of it because that briny liquid is where the chowder gets its depth. I use one can per batch of this low carb chowder, and the total carb contribution from the clams is very manageable. Fresh clams are similar, about 2-3g net carbs per 3-ounce serving of raw clam meat.
Can I use frozen or fresh clams instead of canned?
I have tested this chowder with all three, and they all work. Canned clams are my go-to because they are consistent, affordable, and available year-round. But fresh littleneck or cherrystone clams give you a more delicate flavor. When I use fresh, I steam them open in a cup of water first (takes about 8-10 minutes), chop the meat, and use the steaming liquid as my clam broth. For frozen clams, I thaw them overnight in the fridge and drain them well. The texture of frozen clams is slightly firmer, but once they simmer in the chowder for a few minutes, they soften right up.
Why I use arrowroot powder as the chowder thickener
I tested four different thickeners before settling on arrowroot: xanthan gum, guar gum, cream cheese, and arrowroot powder. Arrowroot gave me the cleanest, silkiest result. It dissolves completely without clumping and thickens the broth into that classic chowder consistency. I stir a teaspoon in to coat the sauteed vegetables, whisk in the broth, and it starts to thicken within 2 minutes of simmering.
Xanthan gum works too (use about 1/4 teaspoon), but I find it can get slightly slimy if you add even a touch too much. Cream cheese is another option I see in other low carb chowder recipes. It melts into the broth and adds richness, but the flavor shifts toward something more like a cream cheese soup. I prefer the cleaner taste of arrowroot because it lets the clam flavor stay front and center.
Is clam chowder keto?
Traditional versions are 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 teaspoon), and optional daikon radish replaces the potatoes at a fraction of the carbs. The result is a bowl that comes in at only 6.2g net carbs per serving without the daikon. Adding the daikon puts about 1.5g extra net carbs into the whole pot.
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 one can per batch and save all the juice for the broth (that is where all the flavor lives). Fresh clams work too, but I prefer canned for this 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 broth.
In a medium saucepan, melt butter over medium high heat. Add onion, celery and red bell pepper. Cook until softened.
For this step
Butter
Onion
Celery
Red bell pepper
2
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.
For this step
Arrowroot powder
Chicken broth
Clams
Clam juice
Heavy cream
Daikon radish
Bay leaf
Salt
Pepper
3
Let simmer
Bring to a boil, reduce to simmer and cook for 15 minutes. Remove from heat. Serve with chopped bacon on top.
For this step
Cooked bacon (chopped)
Nutrition
Per serving: 1 bowl
Calories
204
Fat
17.6g
Protein
6.9g
Total carbs
6.9g
Net carbs
6.2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
How many carbs are in clam chowder?
A traditional bowl runs 25-30g net carbs. The carbs in clam chowder almost all come from the potatoes and the flour roux, so I skipped both. This version lands at only 6.2g net carbs per serving: arrowroot powder replaces the flour, and the optional daikon radish stands in for the potatoes. I count the clams, cream, and vegetables into that number, but not the daikon, so if you add the optional 1/2 cup, count an extra 1.5g net carbs for the whole pot.
Can I make this in the Instant Pot?
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 chicken broth, clam juice, arrowroot, heavy cream, optional 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.
What can I use instead of daikon radish?
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.
Can I use xanthan gum instead of arrowroot?
I have used xanthan gum in this chowder and it works, but I reach for arrowroot every time now. Use about 1/4 teaspoon of xanthan gum in place of the teaspoon 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.
How do I make this 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 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.
Is this Whole30 compliant?
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.
Can I freeze this chowder?
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.
Can I use fresh clams instead of canned?
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.
Can I make this in a slow cooker?
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 chicken broth, clam juice, arrowroot, 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.
Is clam chowder good for a keto diet?
Traditional clam chowder is not. A single bowl runs 25-30g net carbs from the potatoes and the flour roux. My version works for keto at 6.2g net carbs per bowl. I use a teaspoon of arrowroot powder instead of flour, plus optional daikon radish in place of the potatoes, which adds about 1.5g net carbs to the pot. Everything is done in 25 minutes.
What can I use instead of potatoes in chowder?
I use daikon radish cut into small cubes. It is optional in my recipe and adds about 1.5g net carbs to the whole pot. It softens in the 15 minute simmer just like potato chunks and holds its shape without turning mushy. Cauliflower, celery root, turnip, and rutabaga all work too. Celery root gets creamy and slightly sweet, closest to a Yukon Gold. Cut any of them into 1/2-inch cubes and add them with the broth so they cook through.
Scale this to eight servings without adjusting the arrowroot ratio, it holds. Made a double batch for Sunday dinner and it sat in the pot nearly an hour waiting on late arrivals without losing body, which is always my worry with thickener-based soups. Someone asked if I’d used fresh clams, and when I said canned she wanted to see the can.nnKeep the red bell pepper even if it reads as optional. The color does real work in the bowl. One note on salt: canned clam juice varies a lot by brand, so taste before adding more. I’d go heavier on the cream next time.
Bottled clam juice alongside the canned stuff is worth the extra aisle stop. Swapped the chicken broth entirely for 8oz of Bar Harbor clam juice and the flavor goes from pleasant background note to actual front of bowl. Night and day. The second thing I added: one tablespoon of cream cheese stirred in right before serving, heat off. Melts into the broth in under a minute and the texture gets noticeably richer and more velvety without bumping the carbs. Made it both ways back to back now and the cream cheese version is the only one I’ll bother with from here.
Threw in some chopped bacon with the butter and suddenly the whole thing went full chowder on me. Daikon still does its job, but the bacon fat takes over as the base. Every spoonful is properly smoky now. Can’t go back.
The broth has real body and the clam flavor comes through. My note: the daikon was still firm at the 15-minute mark, even diced pretty small. I’d give it a few extra minutes before adding the cream, or cut it closer to 1/4 inch. Base recipe is solid, four stars.
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.
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!
Red radishes – I’ve only done daikon in this one. Did they hold their shape through the simmer? Bacon straight in is fine, you just lose the crispy contrast at the end.
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!
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.
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.
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.
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.
