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Low Carb Clam Chowder with Mushrooms

Course Appetizer, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 354kcal
Author Georgina from


  • 2 tbs unsalted butter
  • 2 green onions chopped
  • 8 oz sliced mushrooms
  • 6.5 oz can of chopped clams including juice
  • 1 cup broth or stock vegetable, fish or chicken
  • ¼ tsp xanthan gum
  • ½ cup heavy cream
  • salt and black pepper to taste
  • fresh flat-leaf parsley chopped


  • Melt the butter in a saucepan and add the olive oil, green onions and mushrooms. Saute for 3-4 minutes until the mushrooms start to soften.
  • Add the clams (with their juice), the stock or broth, then sprinkle over the xanthan gum. Bring to the boil then reduce to a simmer for 5 minutes.
  • Add the cream, heat through then test for seasoning. Add salt and black pepper if necessary.
  • Pour into bowls and garnish with the chopped parsley.


7g net carbs per serving


Calories: 354kcal | Carbohydrates: 8g | Protein: 7g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 116mg | Sodium: 595mg | Potassium: 438mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1640IU | Vitamin C: 4.6mg | Calcium: 53mg | Iron: 1mg