Ketogenic Clam Chowder
This clam chowder is the perfect way to warm up on a cold day. It's creamy, flavorful, and packed with clams. The key to a great clam chowder is to use fresh, high-quality clams. I like to use littleneck clams, but you can use any type of clam you like. Just be sure to scrub them well and soak them in cold water for at least 30 minutes before cooking. This will help to remove any sand or grit.
Clam chowder is a classic New England dish that has been enjoyed for centuries. The first clam chowders were made by Native Americans, who used to cook clams in a pot with water and seaweed. Over time, settlers from Europe added their own ingredients to the dish, such as onions, celery, and potatoes. Today, there are many different variations of clam chowder, but the basic ingredients remain the same. The ketogenic diet is a low-carb, high-fat diet that has become popular in recent years. The diet is said to help with weight loss, improve blood sugar control, and reduce inflammation. This ketogenic clam chowder is a delicious and satisfying way to enjoy a classic dish while still following the ketogenic diet.
Ketogenic Clam Chowder Ketogenic Clam Chowder Ketogenic Clam Chowder Ketogenic Clam Chowder
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 pound fresh clams, scrubbed and soaked
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup clam juice
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
Instructions
  1. In a large pot over medium heat, cook clams in clam juice until they open.
  2. Remove clams from shells and set aside.
  3. Add onion, celery, green pepper, and garlic to the pot and cook until softened.
  4. Stir in heavy cream.
  5. Return clams to the pot and simmer for 10 minutes.
  6. Stir in Parmesan cheese and season with salt and pepper to taste.
Why It Works
  • The use of fresh, high-quality clams gives the chowder a rich, flavorful taste.
  • Soaking the clams in cold water for at least 30 minutes helps to remove any sand or grit.
  • Cooking the clams in clam juice intensifies the flavor of the chowder.
  • Adding heavy cream to the chowder gives it a creamy, rich texture.
  • The addition of Parmesan cheese adds a salty, nutty flavor to the chowder.