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Clam chowder (prepared with heavy cream and less flour) with a side of mixed vegetables

average rating is 3 out of 5, based on 150 votes

Experience the comforting flavors of a creamy Clam Chowder without compromising your dietary goals. This low-carb, high-protein version features tender clams, a velvety base, and a side of vibrant mixed vegetables. Get ready to savor a delicious and diabetes-friendly meal!

Serving suggestions/tips:

Serve the Clam Chowder with a sprinkle of fresh parsley on top for added freshness.

Enjoy the mixed vegetables as a colorful and nutritious side to complement the rich flavors of the chowder.



Prep Time


Total Time







Low-carb high-protein diabetes-friendly low-sugar creamy seafood chowder gluten-free grain-free cauliflower heavy cream mixed vegetables nutrient-rich balanced meal comfort food savory healthy fats vitamin-rich low-calorie easy to make low-glycemic vegetable-based hearty satisfying low-carb soup wholesome flavorful weight loss friendly nutrient-dense


Clam Chowder Ingredients:

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 celery stalks, finely chopped

  • 1 medium-sized cauliflower, cut into florets

  • 2 cups vegetable or chicken broth (preferably low-sodium)

  • 1 cup heavy cream

  • 2 cans (10 ounces each) of chopped clams, drained

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

Mixed Vegetable Ingredients:

  • 1 cup broccoli florets

  • 1 cup cauliflower florets

  • 1 medium zucchini, sliced

  • 1 medium yellow squash, sliced

  • 1 tablespoon olive oil

  • Salt and pepper to taste


  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and celery. Sauté for about 5 minutes until the vegetables are softened.

  2. Add the cauliflower florets to the pot and continue to cook for another 5 minutes, stirring occasionally.

  3. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes until the cauliflower is tender.

  4. Use an immersion blender or transfer the mixture to a blender to puree until smooth and creamy. Be careful when blending hot liquids.

  5. Return the pureed mixture to the pot. Stir in the heavy cream and drained chopped clams. Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.

  6. Meanwhile, prepare the mixed vegetables. In a separate skillet, heat olive oil over medium heat. Add the broccoli, cauliflower, zucchini, and yellow squash. Sauté for about 5-7 minutes until the vegetables are tender-crisp. Season with salt and pepper to taste.

  7. Serve the Clam Chowder hot, garnished with fresh chopped parsley. Serve the mixed vegetables as a side dish.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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