Today I made a quick low carb and Keto New England Clam Chowder with 3g net carbs per serving.

In this low-carb version, I used coconut milk instead of regular milk and daikon radish in place of the potatoes.

The secret to this low-carb clam chowder is making one of my favorite healthy, low-carb swaps – substituting daikon radish for white potatoes!

Overall, I was delighted with how this New England clam chowder made with coconut milk came out. I used small whole baby clams, but chopped clams could also be used.

Low Carb Clam Chowder

Servings

12

servings

Prep time

10

minutes

Cooking time

1

hour 

10

minutes

Calories

156

kcal

Ingredients

• 3 cups daikon radish (cut in small cubes)

• 8 pieces bacon

• 2 celery stalks (diced)

• 4 cloves garlic (minced)

• 2 teaspoons onion powder

• 1 teaspoon celery salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon cayenne pepper

• 1 teaspoon guar gum (or xanthan gum)

• 1 1/2 cups heavy cream

• 1 1/2 cups unsweetened coconut milk

• 16 ounces bottled clam juice

• 20 ounces canned whole baby clams

• 1 tablespoon dried parsley

Directions

• Steam the daikon for about 40 minutes or until tender. Set aside.
• Chop bacon into small pieces and cook until crisp.
• Reserve 2 tablespoons of bacon grease drain bacon pieces and set aside on paper towels.
• Fry celery in bacon grease until it starts to become soft.
• Add the garlic and spices. Stir and cook for about a minute.
• Stir in the liquid ingredients. Sprinkle in the guar gum.
• Cook until the mixture begins to simmer.
• Add clams, daikon, bacon, and parsley. Heat again until just at a simmer.

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