Active Time: :30 Mins
Total Time: :30 Mins
Yield: :Serves 8 (serving size: 1 1/2 cups)

This keto-approved chowder is rich and indulgent. The broth is creamy, yet light, and has a slight brininess. 


  • 3bacon slices, chopped
  • 1medium-size white onion, finely diced
  • 2celery stalks, finely diced
  • 2garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1head cauliflower, cut in 1-1 1/2- in. pieces
  • 1 1/2 cup water
  • 1 cup clam juice
  • 1 1/2 cups heavy cream
  • 16 ounces canned clams, including juice
  • 1/4 cup finely chopped fresh flat-leaf parsley

How to Make It

Step 1

Set instant pot to the “sauté” setting, and add bacon. Cook, stirring often, until crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain; leave drippings in pot.  

Step 2

Add onion, celery, garlic, and butter to bacon drippings; cook, stirring often, until onions are translucent, about 5 minutes. Stir in thyme, salt, and pepper; cook, stirring until fragrant, 2 minutes.  

Step 3

Add cauliflower, water, and clam juice to instant pot, and cover. Turn steam valve to the “sealing” position, and press cancel. Set instant pot to high pressure for 5 minutes; seal. After pressure cooking has ended, press cancel, and carefully release the pressure. 

Step 4

Add heavy cream, and blend with an immersion blender until partially blended but still chunky. Stir in clams. Press “sauté” on instant pot, and bring mixture to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Turn off heat, and stir in parsley. Sprinkle each serving with bacon. 

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