New England Clam Chowder

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Low Carb Clam Chowder

Low Carb Clam Chowder

So Delicious Unsweetened Coconut Milk

So Delicious Unsweetened Coconut Milk

The white New England clam chowder with the milk base is a favorite of mine. It’s usually made with a mixture of cream and milk as well as a bunch of diced potatoes. In this low carb version, I used coconut milk instead of regular milk and daikon radish in place of the potatoes. One cup of daikon has about 4.3 grams effective carbs compared to one cup of potatoes which has about 31 grams. The taste and consistency of this type of radish is very similar to potatoes.

While grocery shopping last week, I saw that the store had unsweetened coconut milk by the carton in the organic milk section. The brand is So Delicious and the label states that there are only 1 g carbs per 1 cup serving. I figured I’d buy some and use it as a milk substitute is some of my low carb recipes.

Coconut milk has many benefits. It has been shown to help reduce blood pressure and blood sugar as well as improve bone and dental health. Coconut milk can also boost the immune system and fight off infections. It contains lauric acid which has anti-bacterial, anti-microbial, anti-fungal and anti-viral properties.

Chopped Daikon

Chopped Daikon

Overall, I was very pleased 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. Others may want to change the seasonings a bit. The coconut milk did not give any hint of coconut that I could detect. It wasn’t a very thick soup so those who like it thicker may want to add more guar or xanthan gum.

Simmering Low Carb Clam Chowder

Simmering Low Carb Clam Chowder

New England Clam Chowder

New England Clam Chowder


  • 3 cups daikon radish, cut in small cubes
  • 8 pieces no sugar bacon
  • 4 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 teaspoons onion powder
  • 1 teaspoon celery salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon guar gum or xanthan gum
  • 1½ cups heavy cream
  • 1½ cups unsweetened coconut milk
  • 2 oz. bottles clam juice
  • 2 10 oz cans whole baby clams
  • 1 tablespoon dried parsley


  1. Steam the daikon for about 40 minutes or until tender. Set aside.
  2. Chop bacon into small pieces and cook until crisp. Reserve 2 tablespoons of bacon grease. Drain bacon pieces and set aside on paper towels.
  3. 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.
  4. Add clams, daikon, bacon, and parsley. Heat again until just at a simmer.


Makes 12 servings

Carbs per serving: about 3g

          0 votes

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  1. Debbie says

    I don’t understand the “2 oz. bottles clam juice”. It seems it’s asking for 2 bottles of clam juice, but what size bottles? 8 oz?

  2. says

    I’ve never tried daikon in place of potato…I usually stick to cauli or jicama, but I’ve long wanted to make a low carb chowder and neither of those flavors seemed to fit. I’m going to give this a try!

  3. says

    Oh Lisa, you have saved me! We do clam chowder (or around these parts, chowdah) for Christmas Eve dinner, and I was wondering how to make it less carby. Brilliant!

  4. Betsy says

    I love daikon and use it in all kinds of soups! And that So Delicious coconut milk is amazing. It works beautifully in every recipe that calls for milk.

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