*Super Fast* Brothy Low Carb Clam Chowder ... in 30 Minutes!

This is a brothy-style clam chowder, both super fast to prepare AND low in carbs! The recipe calls for cauliflower instead of potato, an immediate cut in carbs. There is no flour to thicken this, therefore the soup is brothy (the way I like it!), and this also reduces the carbs. Annnnd it's done in 30 minutes!

I'm not going to call it keto because I haven't calculated the total and net carbs, but I do eat this on a keto diet and stay in ketosis myself.

My husband (who is also uploading a recipe... yay!) and kids love this so much that the entire pot is usually gone in one evening. I'm hoping it'll become a favorite in your house too!

2 tablespoons butter

2 tablespoons avocado oil *or* extra virgin olive oil

1 teaspoon pink salt (I prefer Redmond Real Salt because it's flavorful)

1 teaspoon dried thyme

1 bay leaf

1/2 teaspoon ground black pepper

2-3 stalks celery, chopped

1/2 bag (2.5 oz) frozen chopped onion

2 frozen garlic cubes

8 oz frozen cauliflower florets (1/2 of a 16 oz bag)

3/4 cup bacon bits

2/3 cup frozen sliced carrots

1 8 oz bottle clam juice

2 6.5 oz cans of chopped clams, including juice

2 quarts chicken broth or stock

1 cup heavy whipping cream

In a 6 quart pot on medium heat, sauté the onions and celery in butter and avocado oil until soft. In a microwave safe dish, nuke carrots for 2-3 minutes to start the cooking process, then add to the pot. Stir in garlic cubes. Add the bacon bits.

Drop in the spices: bay leaf, salt, pepper thyme.

Add the clams *with* the clam broth from the cans. Stir in the bottle of clam juice and the two quarts of chicken broth. Add the cauliflower and simmer until it's just soft.

Finally, add the cup of heavy whipping cream!

It is finished! You are done! Hope you enjoy!