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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.
If you ordered through my Canadian distributor, Healthy Family Foods, your book(s) will ship when they receive their shipment.
(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
- 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.