Clam Chowder (Easy)

 

Comforting Clam Chowder: A Taste of San Francisco in Your Kitchen

I want to share with you a delicious and easy way to prepare clam chowder. This recipe is inspired by the famous soup served at Fisherman’s Wharf in San Francisco, which originally hails from New England.

My version is a bit lighter than the original, but it keeps the same soul. Every time I prepare it, I feel transported to the San Francisco bay, imagining the ocean breeze.

This is a very quick dish to make and requires only a few ingredients. It is the perfect example of how we can adapt classic comfort food into a modern, healthy lifestyle.

 

A Quick Version Using Canned Clams

The star of this soup is, of course, the clams. In this quick and easy version, I use canned clams. They are convenient and store well in the pantry.

However, you can certainly use fresh clams if you prefer, just keep in mind you will need more time and preparation to clean them properly.

Classic clam chowder is known for being creamy. This is usually achieved by adding heavy cream and starch to thicken the broth.

In my kitchen, I use evaporated milk (or half & half) and a tablespoon of tapioca starch. This technique creates a dense, satisfying texture without making the soup feel too heavy.

 

Food should nourish our bodies while providing a genuine sense of well-being.

 

The Perfect “Surf and Turf” for a Keto Diet

Another essential ingredient is smoked bacon. It provides a wonderful counterpoint to the clams, creating what we call a “surf and turf” effect.

Beyond the flavor, the bacon adds healthy fats, making this recipe perfect for those following a keto or low-carb diet.

The original recipe almost always includes potatoes. In my version, I leave them out.

Honestly, I believe the soup is delicious without them and does not truly need the extra starch.

However, if you want a more substantial dish, I have a secret for you…

 

Using Turnips as a Healthy Substitute

As you may have seen in some of my other recipes, white turnip is an excellent substitute for potato. Its texture is remarkably similar when cooked, but nutritionally, it has great advantages: it is low in carbohydrates and has a very neutral flavor.

If you want a more complete soup, I encourage you to add it. It integrates beautifully with the broth.

I love preparing soups during the winter. There is something deeply comforting about a warm bowl of soup when the weather is cold.

Whether it is this clam chowder, my spicy chicken and mushroom soup, or my pumpkin artichoke soup, having a repertoire of warm recipes is wonderful for your well-being.

Food must nourish us, but it should also make us feel good.

 

This lighter version of the classic New England clam chowder preserves all the essence of the original with fewer carbohydrates.

 

What Makes a Great Soup?

• It must be nutritious.
• It should be comforting.
• It must be easy to prepare.
• It should require only a few ingredients.

 

 

Easy Clam Chowder Recipe

Ingredients

• 60 g onion, finely chopped (approx. 1/3 cup)
• 50 g celery, finely chopped (approx. 1/2 cup)
• 100 g smoked bacon, cut into strips (4 slices)
• 1 tbsp tapioca starch
• 1/2 cup light cooking cream or evaporated milk
• 1 cup fish stock (vegetable broth also works)
• 8 oz clam juice (1 bottle). Optional: boost the flavor
• 100 g white turnip (one medium turnip, optional)
• 1 tbsp extra virgin olive oil
• A pinch of sea salt (optional)
• 1 sprig of fresh or dried thyme
• Freshly ground black pepper

 

Instructions

• Sauté the finely chopped onion and celery with a tablespoon of extra virgin olive oil. Add a small pinch of salt to help the onion sweat and soften.
• Add the bacon strips and cook until they release their aroma.
• Pour in the juice from the canned clams.
• Add the fish stock (or your preferred broth). If you are using turnip, add it now in small cubes.
• In a separate small bowl, mix the cold evaporated milk or cream with the tapioca starch until smooth. Add this mixture to the soup.
• Stir well to integrate all ingredients and let it cook over medium-low heat for about 10 to 15 minutes. You will notice the broth beginning to thicken.
• Add the canned clams and cook for an additional 5 minutes.
• Just before serving, sprinkle with fresh thyme and freshly ground black pepper.

 

The combination of smoked bacon and tender clams creates a perfect “surf and turf” flavor profile in a single bowl.

 

Recipe Notes
While the original recipe uses potatoes, substituting them with white turnip keeps the flavor profile intact while adding density and keeping the carb count low. Usually, the broth from the clams and the bacon provide enough salt, so taste the soup before adding more.

 

Dicover more delicious and low carb soups:

• Spicy chicken and mushroom soup
• Pumpkin artichoke soup
• 4 Ingredient Zucchini Soup