Clam Chowder
Clams are one of the healthiest foods in the world, as they are loaded with protein, iron, selenium, vitamin C, and so much more. Yet clams are also often criminally underutilized in everyday meal plans. This take on classic clam chowder cuts down drastically on the sugar and carbohydrates by substituting in cauliflower—but it still retains all the flavor of the classic preparation.
Servings Prep Time
5 – 6 servings 5minutes
Cook Time
5minutes
Servings Prep Time
5 – 6 servings 5minutes
Cook Time
5minutes
Ingredients
  • 2cups full fat coconut milk
  • 2 bay leaves
  • 1cup grass-fed bone broth
  • 1pound cauliflowerchopped
  • 1cup celeryfinely chopped
  • 1/2teaspoon freshly ground black pepper
  • 1/2teaspoon kosher salt
  • 4ounce small onionthinly sliced, 1/4 onion
  • 7ounce clamschopped, 2 cans drained
  • 1cup heavy whipping cream
Instructions
  1. Add the coconut milk, bay leaves, bone broth, cauliflower, celery, black pepper, salt, and onion to the Instant Pot. Stir thoroughly.
  2. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 5 minutes on high pressure and let cook.
  3. Once cooked, let the pressure naturally disperse from the Instant Pot for about 3 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot, remove bay leaves with tongs, and then stir in the clams and whipping cream.
  4. Turn on Sauté mode, and let cook for 2 to 3 minutes (or until desired consistency). Serve, and enjoy!
Recipe Notes

Nutrition Facts
Amount per serving
Calories 314
Total Fat 26.7g
Total Carbohydrate 17.8g
Dietary Fiber 4.4g
Total Sugars 7.1g
Protein 5.2g