This easy keto clam chowder is loaded with tender clams, smoky bacon, and hearty celery root to stand in for the classic potatoes – all swimming together in a creamy, buttery broth. We are talking next level #soupgoals here. For reals. ??
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:6 servings 1x
4 slices bacon, chopped
1/2 cup chopped onion
1 teaspoon minced garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
3 cups peeled and chopped celery root
8 ounce bottle of clam juice
16 ounces raw chopped clams, reserve any juice
1 1/2 cups water
8 ounces mascarpone cheese
2 tablespoons butter
Chopped parsley, to garnish
Cook the bacon in a large sauce pan over medium heat for 2 – 3 minutes, or until lightly browned but not crispy.
Add the onion, garlic, salt, pepper, and celery root, and saute for 2 – 3 minutes or until fragrant and the onions are turning translucent.
Add the water and all of the clam juice and simmer on low heat, covered, for 15 – 20 minutes, or until the celery root is tender.
Add the clams and mascarpone cheese, then stir until the mascarpone has melted and the broth is creamy.
Simmer on low, uncovered, for 3 minutes, or until the clams are just cooked through. Do not boil.
Remove from the heat and add the butter, stirring until melted.
Taste and season with additional salt and pepper if needed.
Garnish with parsley and serve hot.
Approximate net carbs per bowl = 7g.
To reduce carbs, you can replace the celery root with cauliflower florets or chopped radishes, bringing the net carbs down to around 4g per bowl. Personally I think it tastes best with the celery root, and you can adjust your carbs for the day down somewhere else to make room for it.