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This clam chowder is so rich and creamy and thick, but the secret to the chowdery goodness is not boatloads of cream and white flour but rather a genius trio of cauliflower + oat fiber + reduced-fat cream cheese! This clam chowder is loaded with veggies as well as savory seafood flavor that rivals any you’d find at your favorite seaside restaurant.
I do have a clam chowder recipe in my first cookbook, Necessary Food, but I decided to update it using some techniques I’ve learned since publishing it. This clam chowder is similar but thicker and more “chowdery.” It’s so rich and creamy and tastes even better the next day after the flavors have intensified! Ryan loved it. He’s a big fan of clam chowder and gave this version a thumbs up.
Since traditional chowder includes cubed potatoes, I substituted radishes – which lose their bite when cooked and mimic potatoes. I wouldn’t say that “You’ll never know the difference!” but they really are a good substitute that satisfy me, especially in soups when they marinate in other flavors.
Some notes on the ingredients I used:
- I prefer LifeSource brand oat fiber from Netrition.com. Trim Healthy Mama carries a gluten-free version. Use an oat fiber that is light in color and taste; they’re not all created equally! Oat fiber is a really fine, dry flour with no net carbs or fats, and I don’t know of a good substitute for it that would have the same flour-like effect in this recipe.
- I use Better than Bouillon chicken base from Walmart. It’s high quality and has a great flavor.
- I used Chicken of the Sea whole baby clams from Walmart in this recipe and was impressed with the quality over some canned clams I’ve used in the past.
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
Big news! Pre-orders for my new cookbook shipped out yesterday and today, and tomorrow (October 31st) is the last day to grab the pre-order price! To learn more about the cookbook, see a preview inside, and order, CLICK HERE.
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(photo credits to Carlisle Printing/BookCentra)
- 4 cups water
- 2 lb. cauliflower florets (fresh or frozen)
- -
- 1 tablespoon salted butter
- 1 tablespoon minced garlic
- 1 med. onion (chopped)
- 16 oz. radishes (trimmed, cubed)
- -
- 1 (8 oz.) pkg. reduced-fat cream cheese
- ¾ cup oat fiber (gluten free if necessary)
- 1 tablespoon chicken bouillon (use gluten free if necessary)
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- -
- 3 (10 oz.) cans whole baby clams (undrained)
- ½ cup heavy whipping cream
- 1 ½ teaspoons each parsley flakes, salt, black pepper
- Add the water and cauliflower to a large soup kettle. Cover, bring to a boil, and steam until soft.
- Meanwhile, heat the butter in a skillet. Add the garlic, onion, and radishes and sauté (covered) until tender.
- When the cauliflower is soft, turn the burner down until the water is no longer boiling. Add the third set of ingredients and let the cream cheese soften. When the cream cheese is soft, blend the contents of the kettle with an immersion blender until smooth and creamy to create the chowder base.
- Add the contents of the skillet as well as the clams, heavy whipping cream, and seasonings to the soup kettle. Let the chowder simmer uncovered for half an hour until piping hot, but do not boil. This lets the chowder thicken and the flavors strengthen. Serve.
- This chowder is even better the next day – thicker with even better flavor!
-I use Better than Bouillon chicken base from Walmart. It’s high quality and has a great flavor.
-I used Chicken of the Sea whole baby clams from Walmart in this recipe and was impressed with the quality over some canned clams I’ve used in the past.
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This is sooooo yummy!!!! I am assuming I could use oysters in place of clams for an oyster chowder? Or a combination of both clams and oysters?
Whatever floats your boat!
This clam chowder is amazing, I feel so much better eating this than my normal carb loaded one. Briana is right the brand of oat fiber REALLY makes a difference. The Life Source oat fiber tastes so much better than the other one I tried. Thank you so much!
This is a wonderful creamy Clam Chowder. Well worth the effort.
Thanks.
Thanks for trying it!
So delicious! My daughter loves the rich progresso chowder, but wanted to give her a better option. Such depth of flavor (added a small scoop of mushroom powder too). I used coconut flour since i didn’t have oat fiber. Seemed to work well. Thanks!
Elaine, did you use the same amount of coconut flour?
Thank you!
Oh Brianna, I need some help. Your Clam Chowder looked so good I got all ingredients to prepare this soup for about 5 ladies who are coming to my house tomorrow. Instead of grabbing my Oat Fiber sack I grabbed my Psyllium Flakes sack. Now the soup base is SOOOO thick! How do I save all the ingredients. Add more and more water? I have it blended so the base is ready. But, oh, my, it is SO thick and I imagine will be thicker in the morning. Any ideas?
Georgia La
Maybe I need to give up on it. What else could I make it into? Cauliflower, cream cheese, radishes–oh what a waste!!
I’m sorry – that’s a bummer! I’ve never used psyllium husks myself so I’m not sure what you’re dealing with exactly. I’m afraid that’s a situation that you’ll just have to remedy with trial and error. 🙁 You could try to add more water to thin it out and then add more seasonings, cream, veggies, clams, etc. to bulk it back up and keep it from tasting too watered down. That’s my best guess, but without being there in person it’s hard to give advice! I hope you’re able to salvage it!
I just made this tonight. It was so, so, good! I’m excited for lunch tomorrow. ?
This is SO GOOD!! I’ve made it twice now — I didn’t tell my husband what was in it till the second time, and he couldn’t believe it 🙂 . Definitely a keeper! Thank you!
That’s so great to hear, Kari! Thanks for trying it!
A good concept, but the uncooked flour taste and gritty texture was off-putting. I had my doubts about just adding the oat fiber to the liquid as per instructions, but I did it anyway. No amount of cooking would take that texture and taste away. I will try it again, but this time I will cook the oatfiber in a roux and add the liquid.
Did you use LifeSource brand oat fiber as a I recommended in the recipe? A lot of other brands have much stronger flavors and are grittier. 🙂 I’ve found that by using LifeSource brand and cooking it for half an hour after adding it, as called for in the recipe, I don’t get the “raw flour” effect. I’m sorry it didn’t turn out for you!
We are big clam chowder fans and we loved it! We made it last week and was the first time I attempted to make it myself. My hubby was surprised by the radishes, but said he liked it, but wanted more. Otherwise he thought it was delicious and asked me to make it again!
I made this for lunch today. Very good. If you keep this up, you will be as well known for your soups as you are for your ice cream!
Wonderful recipe! It was thick and creamy. Both my daughter and husband took it the next day for lunch at work and school.
Yay! I’m so glad you all liked it, Mindy!
Wow! What an amazing soup!
My husband said this tastes like we’re eating at a high end restaurant.
I haven’t been very brave in trying to use radishes in place of potatoes, and I’ve had a bag if oat fiber for a while but didn’t really know what to do with it. I shouldn’t have worried. This was super! I will be making this clam chowder all winter!
Brianna, I appreciate your creativity.
That makes me happy to hear, Alice!
Yummy. Made this tonight. Used sunchokes instead of radishes as I had just dug mine and had loads of them. Probably not quite as low carb as radishes, but still low carb.
I’ve never heard of those! I’ll have to look them up!
This soup absolutely blew me away!!
Exceeded all of my expectations! I’ll be making it again!
Can I freeze it for easy lunches?
Wonderful! I’m so glad you liked it, Diane! I haven’t tried freezing it, but most soups freeze pretty well in my experience. They look weird when they’re thawing, but once reheated they often do OK. 🙂
Hello Briana,
I printed this recipe and am looking forward to trying it.
On another note, today I received “Convenient Food” in the mail and immediately looked it over from cover to cover (and already tried one of the delicious recipes!). It’s beautifully done, and I truly appreciate all the time and effort you put into creating this lovely and wonderful cookbook. You are talented, and I’m grateful for the way you share this gift with us. Thank you!
Blessings, Beth
I’m so glad you’re happy with the book, Beth! <3
Thank you for yet another family favorite! The recipe is so easy. I added a little finely chopped carrot for color, but it’s just fine as written. Love both you cookbooks.
I’m so glad you liked it, Ivette!
Absolutely horrible! Tasted so fishy I had to dump it out!
I’m sorry it wasn’t to your taste, Peggy! Clams are by nature a little fishy, so if you’re sensitive to fishiness you may rather try some of my other soups. 🙂
Just made this and couldn’t wait for dinner had a bowl at lunch. So good.
Thank you
I’m so glad you liked it, Ann!
Thank you Briana! This soup is absolutely delicious and I can’t wait to serve it to my husband tonight since it’s his favorite! I’m really looking forward to the cookbook too. 🙂
Thank you so much, Michelle! I’m glad you like it!