Keto Clam Chowder

Ingredients

• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 teaspoon
• Butter - 2 tablespoons
• Canned clams - 2 cans (6.5 oz each), drained
• Heavy cream - 1 cup
• Chicken broth - 4 cups
• Cauliflower - 1 medium head, chopped into small florets
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Onion - 1 medium, diced
• Bacon - 6 slices, chopped

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. Add the diced onion, celery, and minced garlic to the pot with the bacon fat. Cook until the vegetables are softened, about 5 minutes.
3. Add the chopped cauliflower, chicken broth, heavy cream, drained clams, butter, thyme, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the cauliflower is tender.
4. Remove the bay leaf from the pot. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches until smooth.
5. Return the soup to the pot and heat over low heat until warmed through.
6. Serve the keto clam chowder hot, garnished with crispy bacon and chopped fresh parsley.