Keto Seafood Chowder

Inspired by putting together a traditional New England style clam chowder this week for my family, I asked myself how do I take this to a #keto level?  The ingredients I used for the “traditional” style weren’t all bad, the russet potatoes were really the only offender.

With our #keto lifestyle, we generally substitute cauliflower for potatoes and the switch usually turns out very tasty.

While I’ve been using my pressure cooker for everything lately, you can duplicate this recipe easily in a dutch oven or large soup pot.  I’m going to keep this really simple because if it’s simple you are more likely to do it!  Have your eyes ever glazed over a laundry list of ingredients and became totally turned off? Yep, me too.  That’s why I like to write in short paragraphs (so you don’t get bored) and keep my recipes as simple as possible (so you cook the food!).

Sadly I didn’t think to take pics when I originally made this, but there is no doubt I will make it again and will capture all the goodness on digital for you.  In the meantime pictures don’t make the food, you do.  So give this shot and I think you will be chowder obsessed!

Keto Seafood Chowder


1 Medium onion – diced

3 Stalks celery – diced

1 Large head of cauliflower – steamed

2 Large cans or 16 oz frozen clams – roughly chopped (I use canned- yet to find frozen but apparently it’s out there and better than canned, so if you can find frozen go for it!)

2 Cans of crab (this is optional, it does up the cost of the chowder)

1/2 lb Bacon- or more, just don’t skimp on the bacon!

1/2 Tbsp Old Bay Seasoning- spice makes everything wonderful so don’t be shy!

1 tspn salt – to your liking (add in the teaspoon, test afterwards, your bacon will bring salt too so it’s better to add later than to over do it)

1 Quart of WHOLE milk

1 Pint of heavy whipping cream

1 Cup either chicken broth, clam juice (I used the juice from the cans) or water



First we are going to start the bacon to browning and releasing it’s fat.  Don’t rush it, medium heat is fine.

While the bacon is browning, let’s take HALF the cauliflower that has been steamed and roughly chop, pieces to your liking.  The other half will now go into your food processor or blender with the liquid you have chosen (broth, clam juice or water).  Puree this combo until smooth and thick (this puree will be your thickener so make sure it’s not thinned out too much).

When the bacon is finished browning or is very close to it, remove with a spider wand and on a seperate plate lay to the side.  Remove any excess bacon grease, BUT leave a few tablespoons behind.  You are going to saute your onion and celery in the grease until soft but not brown.

When the veges are soft add back in your bacon, add your chopped steamed cauliflower, now add in your clams and any other seafood choices you’ve made (this is a very flexible soup you can throw anything in this pot and it’s going to be fabulous), .

Add your seasonings, stir on lowish heat (I said that)

Now add in your liquids- milk, cream and cauliflower puree.

Stir, turn the heat down we don’t want to scorch the soup.  I haven’t done it, but this could EASILY go into a 325 degree oven.

Go do something else for 30 minutes!

Make a salad
Do push ups, scratch that
Put your feet up


What you should have in 30 minutes is an aromatic, creamy, bubbly hot soup screaming for bacon crumbles on top.  My family chose oyster crackers but you and I know that any cracker except for cheese crisps is not #keto!  Hey, that sounds good, a few parm cheese crackers on top would be fancy.

An easy weeknight meal.  Totally.

Thank you for stopping by and I hope you love this recipe as much as I do.  I know pics make it interesting, so I’ll update this post when I’ve got photos to share.  Of course, you can always send me yours!  I would love to see your efforts!




#keto #ketoliving #WOE #bacon #eathefat #cream #waroncarbs #fthecarbs #fasting #lchf #l4l #FF #clamchowder #ketoclamchowder #loveyourbodywithfat #brainhealth #antiaging #waronsugar #loseweight #ketolifestyle #Iwokeupthisway #fatfuel #clams #eatonceaday #fastinglife







Sometimes It’s The Salsa

I know, I’ve been off the grid for awhile.  Life has been living me instead of the other way around.  That’s okay, sometimes it’s just like that.

I see you’ve been looking at my blog in spite of my laziness!  I love you guys!

I have been preparing a lot of meat and vegetables.  While these are a great base for a meal, variety really is the spice of life.  We’ve got so much at our fingertips, literally.  If you want something you can just ask the internet for it and it shows up at the door.

No excuses.  You can do anything with anything these days so don’t be afraid to experiment.

Good salsa has been a mystery to me despite my entrepreneurial conquests during the 80’s making and selling my salsas to restaurants.  There was always that “one” you loved and wished that you knew how they did “it”.

The waiting is over.

Roasted Tomato and Tomatillo Salsa

You will need a cast iron skillet for this.  No subs.

6 to 7 Tomatillos

3 Roma tomatoes preferably that have been sitting around a while and are ripe, not pink

1 clove of garlic in the paper (don’t peel it)

1 Jalapeno (you can seed before prep or leave it according to your “heat” level tolerance)

1/4 of a white onion, diced (this does not go in the skillet)

Salt to taste

Cilantro to taste (added after prep)

Lay a sheet of heavy foil in your cast iron skillet and turn on high

Let that skillet get screaming hot

Wash and dry your produce

Toss the produce except for the onion in the skillet and proceed to CHAR and cook.  The tomatillos will start to bubble and the tomatoes will get soft. The jalapeno will turn black as well.  This is all good.

You will be rewarded for your patience, so make sure you are rolling the produce around in the pan and getting a nice sear.  Don’t fret about the black, it adds flavor the salsa.

You want all the produce to soften, the ingredients will do this at different times. So as they soften, take them out and put them in a separate bowl.  One by one they will soften.

Once you’ve got all your veges nice and soft in the bowl you’ve been freighting, put a lid over the bowl and let them cool down.

When they are cool, transfer to a blender or food processor and blend until the sauce is pretty smooth (according to your liking).


Chop washed and dried cilantro to your taste, or not (it’s great both ways) and add after the process has been complete.

Once you’ve done all that, I know that you know that I know what you are going to do with it next!!

Eat!!  On anything you want!  Enjoy!

Have a good weekend my friends!


#mexicansalsa #ketoliving#FF #L4L #Keto #Paleo #Spicey