Keto Clam Chowder
Equipment
Ingredients
- 3 oz bacon diced
- ½ onion chopped
- 2 6.5 oz cans clams, chopped finely, keep the clam liquid
- 1 lb jicama cut into small pieces**
- 1 cup chicken bone broth recipe http://localhost/upgreadhealth/chicken-bone-broth/
- 1 t sea salt to taste
- ¼ t pepper
- 1½ cups full-fat coconut cream or coconut milk
- Optional: Garnish each serving with a sprinkling of chopped fresh parsley.
- **Note: Cauliflower can be substituted instead of jicama.
Instructions
- Select “Saute” on the Instant Pot and cook the bacon and onion until the bacon is crispy and the onion is translucent (about 8 minutes).
- Press “Cancel” and add the clams and their liquid, jicama pieces, and chicken bone broth. Season with salt and pepper to taste.
- Lock the lid into place and move the vent knob to the sealed position. Select “Soup” or “Manual” and cook on high pressure for 3 minutes. When the time is up, select “Cancel.”
- Use either the quick release or natural release and remove the lid. (If you prefer a thicker soup, you can puree part of it including the broth and jicama pieces, and return the puree to the Instant Pot.)
- Select saute mode and stir in the coconut cream. Cook until warmed through (about 1 minute).
- Taste and season by adding more salt and pepper, as needed.
- Top each serving with a sprinkling of chopped fresh parsley, and enjoy!
Nutrition
Calories: 398kcalCarbohydrates: 10gProtein: 18gFat: 29g
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