This recipe is perfect for when you’ve got a hankerin’ for the comfort of the cream and seafood, but you’re not particularly interested in all the work.  It’s not an authentic seafood chowder to be sure, but it can be easily adjusted to fit your macros or to use what you have on hand.  It tastes expensive and people will think you slaved all day.  The best part is, it’s Beast Approved.  Here we go!

keto, LCHF, low carb seafood chowder

First, I started the shrimp and clams to thawing.  Of course, you can use whatever seafood your little heart desires.  While the shrimp is in it’s water bath in the sink, I cut the package of bacon in half, (put the other half back in the fridge for breakfast?).  I sliced (see picture) then put into the cast iron pan on medium with a little bit of left over chicken grease.  While that was all under way, I washed, trimmed and chopped the radishes.  Yes.  I just said radishes.  If you have not tried fried radishes on keto yet, you are missing out.  Especially in recipes like this they take the place of potatoes.  Don’t worry.  Once they’re fried, they don’t taste like radishes.  Trust me on this one.

keto friendly seafood chowder LCHF

That, was honestly the longest step.  The radishes.  You can definitely leave them out if you can’t be bothered and it’s still going to rock your world.  mmmm… bacon.  Now that my kitchen has the prerequisite bacon smell….  The shrimp and clams were defrosted and ready to cook.  You can save even more time if you buy ready cooked and peeled shrimp.  We’re cheap though so I do it myself.  If you have never cooked shrimp it’s super easy!  It’s in the instructions below but here is a picture so you know what you’re looking for

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Excellent!  Shrimp is looking pretty in pink.  Bacon is sizzling away.  The Beast grated some yummy cheddar cheese and peeled some garlic cloves and the oven is set to “broil”.  The Beast and I peeled the shrimp (which, by the way creates great bonding time) and now comes the magic! Putting it all together.

I used the pot that I boiled the shrimp in, (which is now empty because we dumped shrimp and water into the strainer after cooking) and melted the butter over medium-high heat.  When it was a bit brown, I added the liquids and spices, got that to a simmer while stirring, then added all the other ingredients except the cheese.


 Literally, you just have to dump everything in the pot!  You don’t really want to “cook” anything at this stage because it’s already cooked.  We’re just blending it all together and re-heating anhything that has cooled down.

Ooooh, I’m so excited.  Then we ladled this mixture into 4 oven safe bowls and topped with the grated cheese. Popped into the oven for ummm…. a little while, you just gotta watch it, until nicely browned and voilà!  Done.

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 I had to beat off the Beast from eating my half!  I saved my second bowl for the next day.  It’s definitely one of those things that’s even better the next day!

Next time maybe I’ll save off the cheese on the second bowl to melt it fresh when I want to eat it!


(serves 4 people or 2 Beasts)

  • 1lb shrimp (we used pacific white 41/50)
  • 1/2 lb cooked, shelled clams
  • 2 bunches radishes washed & roughly chopped
  • 1/2 pkg bacon, sliced
  • 1/4 cup butter
  • 130g grated cheddar cheese
  • 1/2 cup dry white wine
  • 237ml cream (15%) That’s about 1 cup
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 4 oven proof bowls
  • baking sheet

What you do

  1. Thaw your seafood.
  2. Add bacon and radishes to a pan and fry over medium heat until cooked, then set aside.
  3. If necessary cook and peel shrimp or other seafood and set aside.
  4. Turn oven to “broil” setting.
  5. To a large pot add:butter and melt gently.
  6. When butter is melted add: wine, cream and garlic. Stir while bringing to a simmer of med-high heat.
  7. Add bacon mixture and seafood and stirl to combine.
  8. Divide mixture into 4 oven-proof bowls.
  9. Place bowls on baking sheet and broil until golden brown.
  10. Chow down!

To Cook Shrimp

Bring a pot of water to a boil and leave on high heat.

Dump in thawed shrimp and time 3 minutes.

Dump shrimp and water into a strainer and rinse in cold water to stop the cooking.

When the meat in the middle of the shrimp is white, it’s done.