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This Instant Pot Keto Clam Chowder is just like your favorite complete with a stellar potato substitute – turnips!
Turnips are low-carb but still provide the starchy flavor that potatoes usually add to clam chowder. The broth is rich, creamy, and boasts that briny flavor we all love so much.
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Hands-on10 minutesOverall20 minutes
Nutritional values (per serving, 1 1/4 cup/ 300 ml)
Total Carbs9.8gramsFiber1.8gramsNet Carbs8gramsProtein15gramsFat36.1gramsof which Saturated21.1gramsCalories429kcalMagnesium28mg (7% RDA)Potassium310mg (16% EMR)
Macronutrient ratio: Calories from carbs (8%), protein (14%), fat (78%)
Ingredients (makes 6 servings)
4 slices bacon, chopped (120 g/ 4.2 oz)
4 tbsp unsalted butter (57 g/ 2 oz)
1 white onion, diced (100 g/ 3.5 oz)
2 stalks celery, diced (114 g/ 4 oz)
2 cloves garlic, minced
3 cups diced turnips (375 g/ 13 oz)
1 tsp sea salt
few sprigs fresh thyme
1/4 tsp black pepper
Optional: 1/4 tsp cayenne pepper
2 (10 oz) cans boiled baby clams, juice reserved (566 g)
1 1/2 cups heavy cream (360 ml/ 12 fl oz)
Note: Every 10 oz (283 g) can of clams contains 5 oz (142 g) clams and clam juice.
Press the Sauté button on the Instant Pot and sauté the bacon for 4-5 minutes until almost crisp. Stir in the butter.
Add onion, celery, garlic, and spices. Sauté another 3 minutes until soft and fragrant.
Add in the turnips and clam juice (all of the reserved clam juice + water to equal 2 cups). Place the lid on the Instant Pot and make sure the knob is in the sealing position. Press Cancel, then Manual and set to high pressure for 6 minutes.
Once the Instant Pot has ran out of time, manual release the steam and stir in the clams and cream. Press Cancel then Sauté.
Using a potato masher mash about half of the turnips to create a thicker soup. Simmer for 2-3 minutes.
Garnish with thyme and serve. .
To store, let it cool down and refrigerate leftovers in a covered glass container or jar for up to 3 days.
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