This low carb clam chowder replaces the high carb potatoes with daikon radish. It’s a creamy New England style chowder made with 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 in a low carb clam chowder recipe.
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.
Canned coconut milk is best for all the benefits. But, the milk beverage sold in the carton is a nice low carb option that’s closer to dairy milk. And, it’s lower in carbs.
If you can’t find the daikon radish, you can use regular red radishes. Turnips are another great alternative for potatoes.
The daikon radish in this low carb clam chowder is very convincing too. I served it at a potluck and no one even questioned the ingredients.
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.
Low Carb Clam Chowder – New England Style Recipe
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
- 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.
- Net Carbs 1g
- % Carbs: 3.3%
- % Protein: 23%
- % Fat: 73.8%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.