A delicious, light, and easy clam chowder recipe inspired by San Francisco's Fisherman's Wharf. Low-carb and keto-friendly.
Equipment
- 1 Regular pot
Ingredients
- 1/3 cup onion (finely chopped)
- 1 can clams (5 oz)
- 4 slices smoked bacon (about 100 g)
- 1 tbsp tapioca starch
- 1/2 cup evaporated milk
- 1 cup vegetable broth
- 8 oz clam juice (1 bottle)
- 3/4 cup white turnip (1 medium turnip)
- 1 tbsp extra virgin olive oil (or grass-fed butter)
- 1/2 tsp thyme
- 1/4 tsp sea salt
- 1/4 tsp 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 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.
