Low Carb Clam Chowder with Bacon & Leeks
/This Low Carb Clam Chowder with Bacon & Leeks delivers all the rich, velvety comfort of a coastal classic without any of the heavy starches. Celeriac and turnips seamlessly take the place of traditional potatoes, simmering alongside sautéed leeks, crispy bacon, and tender clams in a savory, garlic-and-wine-infused cream broth.
It is proof that you don't need flour or potatoes to create a deeply satisfying soup that feels like an indulgence. Whether you’re following a low-carb lifestyle or simply looking for a hearty, restaurant-worthy meal, this cozy chowder comes together in under an hour for the ultimate weeknight treat.
INGREDIENTS HIGHLIGHTS
Celeriac & Turnip: The ultimate low-carb duo! Cubed celeriac brings a subtle, earthy, celery-like note, while turnips adds a tender texture, perfectly mimicking traditional potatoes without all the heavy carbs.
Canned Clams & Clam Juice: Chopped canned clams provide rich, savory seafood flavor. Reserving and simmering with the clam juice infuses the entire broth base with an authentic seaside profile.
Thick-Cut Bacon: Baked until extra crispy, the salty, smoky crunch elevates every bite and balances the creaminess of the chowder.
Leeks & Red Bell Pepper: Sliced leeks lend a mild, sweet onion flavor, while finely diced red bell pepper adds a pop of color, subtle sweetness, and a fresh texture contrast.
Dry White Wine: A splash of Pinot Grigio (or any dry white wine) deglazes the pan, cutting through the richness of the dairy and building a bright, complex flavor foundation.
Super-Fine Almond Flour: Used to thicken the butter-and-wine base, keeping the soup velvety and rich without relying on traditional wheat flour or cornstarch.
Heavy Cream & Fresh Herbs: Heavy cream creates a luscious, silky chowder base, while fresh bay leaves, parsley, and chives brighten up the dish with vibrant flavor and color.
CRISP THE BACON & SIMMER THE ROOT VEGGIES
Bake the Bacon: Preheat oven to 385°F (195°C). Line a sheet pan with foil or parchment and bake 4 thick-cut bacon strips for 18–20 minutes until extra crispy. Once cooled, rough chop into bite-sized pieces and set aside.
Simmer the Base: In a large Dutch oven or pot over medium heat, combine 1 cup chicken broth, the reserved juice from both canned clams, 1 cubed celeriac root, 1 cubed turnip, and 2 fresh bay leaves. Simmer for 12–15 minutes until the root vegetables are fork-tender.
BUILD THE FLAVOR BASE & THICKEN
Sauté the Aromatics: While the root veggies simmer, melt 3 tablespoons of butter in a medium skillet over medium heat. Add 1 sliced leek and 1 chopped red bell pepper; sauté for 5–7 minutes until softened. Stir in 3 minced garlic cloves and cook 1–2 minutes until fragrant.
Deglaze & Thicken: Pour in 1/2 cup dry white wine (like Pinot Grigio) to deglaze, scraping up any browned bits. Simmer 1–2 minutes until reduced by half. Whisk in 1/3 cup fine almond flour for 1 minute until well incorporated, then pour the entire skillet contents into the main broth pot.
CREAM, SIMMER & FINISH
Combine & Simmer: Lower pot heat to low. Stir in 2 cups heavy cream, 1 tablespoon diced fresh parsley, 1 teaspoon flaky salt, and 1/4 teaspoon black pepper. Let the soup gently simmer on low for 8–10 minutes so it thickens and the flavors come together.
Add Clams & Serve: Discard bay leaves, then fold in the canned clams and crispy bacon. Simmer 3–5 minutes to warm through. Ladle into bowls and finish with fresh chives or parsley before serving!
Low Carb Clam Chowder with Bacon & Leeks
A rich, velvety low-carb take on classic New England clam chowder. Tender celeriac and turnip stand in for potatoes, simmered alongside sweet leeks, crispy bacon, and tender clams in a savory, garlic-and-wine-infused cream broth.
Ingredients
Instructions
- Preheat oven to 385°F (195°C). Line a baking sheet with foil or parchment paper and lay out the bacon strips. Bake for 18–20 minutes until crispy (check around 16 minutes). Once cooled, rough chop into small-medium pieces and set aside.
- In a large pot over medium heat, combine the chicken broth, reserved juice from the clam cans, cubed celeriac, turnip, and bay leaves. Bring to a simmer and cook for 12–15 minutes, stirring occasionally, until the root vegetables are fork-tender.
- While the root veggies simmer, melt 3 tablespoons of butter in a medium skillet over medium heat. Add the sliced leeks and bell pepper; sauté for 5–7 minutes until softened. Add the minced garlic and cook for another 1–2 minutes until fragrant.
- Pour in the 1/2 cup dry white wine to deglaze the skillet, scraping up any browned bits from the bottom. Simmer for 1–2 minutes until the liquid reduces by half.
- Whisk the 1/3 cup fine almond flour directly into the skillet with the sautéed veggies and wine-butter reduction for 1 minute to coat. Pour the entire skillet contents into the main broth pot.
- Reduce the pot heat to low. Stir in the heavy cream, fresh parsley, salt, and black pepper. Let the soup simmer gently on low heat for 8–10 minutes to allow the flavors to combine and thicken slightly.
- Remove and discard the bay leaves. Stir in the canned clams and cooked bacon pieces. Simmer for an additional 3–5 minutes until the clams are heated through.
- Ladle into bowls and serve immediately topped with fresh chives or parsley.