Try this Keto Clam Chowder recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Ingredients
- scale 1x2x3x ingredients
- 4 slices bacon chopped
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1 1/2 teaspoon s kosher salt
- 1/4 teaspoon ground black pepper
- 3 cup s peeled and chopped celery root
- 8 ounce bottle of clam juice
- 16 ounce s raw chopped clams, reserve any juice
- 1 1/2 cup s water
- 8 ounce s masc
Freezing and Storage Behavior
Dairy-heavy soups require careful temperature management during storage to prevent separation. While bacon fat and vegetable bases hold together well in the refrigerator for up to four days, the inclusion of cream cheese means this soup demands precise handling once chilled. Never leave dairy-based chowders at room temperature longer than two hours to prevent spoilage. If you plan to freeze a batch, do so before adding delicate seafood elements if possible, or accept that thawing will require vigorous whisking over low heat to restore emulsion.
Reheating Without Separation
Applying direct, high heat to dairy-heavy soups causes proteins to tighten and fats to oil out, destroying the velvet mouthfeel entirely. Reheat portions in a heavy-bottomed saucepan over medium-low heat, stirring constantly with a silicone spatula to distribute thermal energy evenly across the base of the pan. When utilizing a microwave, use 50 percent power levels in ninety-second intervals, agitating the liquid vigorously between cycles to mitigate hot spots that curdle dairy solids.
Texture Mechanics and Control
Traditional chowders rely on starch for body, but substituting celery root introduces complex starches that behave differently under prolonged simmering. Simmer the root until a paring knife meets slight resistance in the center, as overcooking turns the vegetable fibrous and watery rather than smooth and velvety. Raw clams added to the hot broth require only two to three minutes of gentle thermal exposure; exceeding this window transforms tender bivalves into tough, rubbery protein fragments.
