Clam Chowder

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

Clam Chowder
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Gluten Free, Keto, Low Carb
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Nutrition Facts
Amount per serving
Calories 314
Total Fat 26.7g
Total Carbohydrate 17.8g
Dietary Fiber 4.4g
Total Sugars 7.1g
Protein 5.2g"]
cuisine icon Keywords
5 - 6 servings, bay leaves, cauliflower, celery, clams, contributed, cook 5 min, easy, freshly ground black pepper, full fat coconut milk, gluten free, grass-fed bone broth, heavy whipping cream, keto, kosher salt, less than 15 min, low carb, modern, prep 5 min, pressure cook, sauté, small onion, soup

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
5 - 6 servings
Ingredients
  • 2 cups full fat coconut milk
  • 2 bay leaves
  • 1 cup grass-fed bone broth
  • 1 pound cauliflower
  • 1 cup celery
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 4 ounce small onion
  • 7 ounce clams
  • 1 cup heavy whipping cream
Instructions
  • Add the coconut milk, bay leaves, bone broth, cauliflower, celery, black pepper, salt, and onion to the Instant Pot. Stir thoroughly.
  • Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 5 minutes on high pressure and let cook.
  • Once cooked, let the pressure naturally disperse from the Instant Pot for about 3 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot, remove bay leaves with tongs, and then stir in the clams and whipping cream.
  • Turn on Sauté mode, and let cook for 2 to 3 minutes (or until desired consistency). Serve, and enjoy!
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