
It’s time to flip the script on clam chowder by making it both healthy and satisfying with one simple keto recipe.

Recipe from ruled.me
Visit Site- Prep: 20 m
- Cook: 9 h
- Total: 9 h 20 m
- Servings: 8
Ingredients
- 1/4 cup chicken broth
- 1 medium onion chopped
- 1 small leek sliced
- 2 celery ribs. diced
- 4 cloves garlic minced
- 2 tbsp butter
- 2 tsp salt
- 1 tsp pepper
- 3 cans whole baby clams (10 oz) drained
- 2 cups clam juice
- 8 oz bacon thick-cut, chopped and cooked
- 8 oz cream cheese softened
- 1 1/2 cups heavy cream
- 1 tsp thyme dried
Instructions
- Prep all ingredients. Put slow cooker on low setting.
- Add chicken broth, onion, leek, celery, garlic, butter, salt, and pepper to the slow cooker. Cover and cook on low for 1 hour.
- Once vegetables have softened, add clams, clam juice, cooked bacon, cream cheese, and heavy cream.
- Stir together until cream cheese is softened and well incorporated. Add thyme and stir again. Cover and cook for 6-8 hours on low.
- Optionally: Turn slow cooker to high and leave the lid off for 30 minutes if you want to reduce the chowder to make it thicker.
- Serve hot and enjoy!
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