Keto clam chowda..i can't wait to try it
@carl I i know you use the xanthan gum to thicken, but i think it would taste amazing if you puree mushroom to thick then cream, what do you think?
I made this exactly by the recipe for Christmas day. It was spectacular.
Have the crud and tired of chicken soup. Carl’s Keto Clam Chowda will hit the spot. Thank you for sharing.
Innnnnteresting. I am a New England native and I am typically pretty critical of NE clam chower (ever had it in California??? Don’t.)… I’m totally going to try this.
Oh my goodness, I just made a double batch of Carl’s Clam Chowder. I followed the recipe but also added 1/2 cup of bacon grease to the dbl batch. Oh my it is scrumptious!
This is incredibly filling, so rich and flavorful!
Daddy from New England; Momma a very Good Cook. Everyone in our family has a copy of “Momma’s Famous Clam Chowder”. Except I haven’t eaten it in about 8 years, since I gave up sugar n flour. Could never successfully convert it.
Enter: Carl’s Clam Chowder. I finally made it today. HOLY MOLY, it rivals my Momma’s! Simply bursting with flavor. I was convinced as I messed around with the cauliflower that this would be a colossal waste of time and ingredients. NOT SO. Excellent. Thank you, Carl , for sharing. Rich and filling, and totally hits the spot.
Oh, and didn’t have any xanthan, so used glucomannan. Worked just fine.
I made Carl’s Keto Clam Chowda last night, following the recipe exactly. It was fantastic! I too was skeptical about the cauliflower as I don’t like cooked cauliflower including faux cauliflower mashed potatoes. However, that cauliflower flavor never came through. It was just delicious. Thanks Carl!
My daughter asked if she could have the leftovers in her lunch, but alas, everyone had seconds and we scraped the dish clean. Next time I am making a double batch!
I’m a New Hanpshire native and a clam chowder snob. Finally got around to making this. While it does take some time, it is simply amazing. One of the best clam chowders I’ve had. You don’t even have to thicken it at the end with xanthan gum; it’s preference. I do like it a little thicker so I did it, but tastes amazing either way.
I was a little confused by what a tarragon leaf was however. I’m new to the kitchen and wasn’t sure if a leaf was just one of the many tiny little leaves hanging off one stem, or it meant chopping up 5 of those stems. I did more like 10 leaves because they were so small.
My son turned 4 today, and for his birthday dinner, he requested Carl’s Clam Chowda. So freaking delicious!