Clam Chowder

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

Clams are one of the healthiest foods in the world, as they are loaded with protein, iron, selenium, vitamin C, and so much more. Yet clams are also often criminally underutilized in everyday meal plans. This take on classic clam chowder cuts down drastically on the sugar and carbohydrates by substituting in cauliflower—but it still retains all the flavor of the classic preparation.

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

less than 15 min

Diet

Gluten Free, Keto, Low Carb

Cooking Technique

Pressure Cook, Sauté

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, The Essential Keto Instant Pot Cookbook by Casey Thaler

Prep Time

5 min

Cook Time

5 min

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!

Notes