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.
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.