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
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
- 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.