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New England Clam Chowder Recipe

Atkins New England Clam Chowder
Net Carbs
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs


  • 1 1/2 cup Heavy Cream
  • 6 medium slice (yield after cooking) Bacon
  • 3 stalk large (11"-12" long) Celery
  • 2 14.5 oz can Chicken Broth, Bouillon or Consomme
  • 8 oz Clam juice
  • 19 1/2 oz Clams (Mixed Species, Drained Solids, Canned)
  • 5 cup Cauliflower
  • 1/3 tbsp Worcestershire Sauce
  • 1/2 tsp Original Pepper Sauce
  • 1 tbsp Parsley


  1. In a small saucepan over medium heat, cook cream until reduced by half, about 20 minutes.  Heat another pot of boiling water or use a steamer basket to cook coasrsley chopped cauliflower until tender; drain and set aside.
  2. In a large saucepot over medium heat, cook bacon until slightly crispy, about 4 minutes. Drain off all but 1 tablespoon of fat, remove 2 tablespoons bacon and set aside for garnish.
  3. Add diced celery to pot with remaining bacon and cook until slightly softened, about 4 minutes. Stir in chicken broth, 2 cups bottled clam juice and reserved clam juice and bring to a simmer for 3 minutes, until celery has completely softened.
  4. In a blender, purée cooked cauliflower and 2 cups of the soup broth until very smooth, about 2 minutes. Return to saucepot.
  5. Stir in clams and bring soup to a simmer for 4 minutes. Turn heat off and stir in reduced cream, Worcestershire and Tabasco. Season with salt and pepper, garnish with reserved bacon and parsley and serve hot.

Cooking Tip

You can also use an immersion blender to blend the cauliflower and soup in a separate bowl before adding to the saucepot.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)