Low Carb Clam Chowder

Clam ChowderI learned to make this clam chowder 40 years ago (my, my how time flies) from “Chef Bob” who was of course from Boston.  There are two secrets.  One is using salt pork (not bacon) and the other is the addition of thyme.  My only change from the original is that I have cut out the potatoes and flour and use pureed cauliflower to thicken it. With my newfound use of daikon radish I am updating and using it as the sub for potatoes.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Clam Chowder
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Ingredients
  1. ¼ Lb Salt Pork ¼” Dice
  2. 2 C Daikon Radish
  3. 1 C Onion ¼” Dice
  4. 4 Cans Chopped Clams (Including Juice)
  5. ¼ t Dried Thyme (Slightly More To Taste)
  6. 3 C Water
  7. 2 C Heavy Cream
  8. 1 t Chicken Base Paste (I use a premium chicken base made by R L Schreiber)
  9. 1-2 C Cooked Cauliflower Puréed with stick blender depending on how thick you want your soup.
  10. Fresh Pepper to Taste
  11. Correct Seasoning When Finished
Instructions
  1. Cut & cook daikon radish about 20-30 minutes (until tender) in 2 C water.
  2. Remove rind and dice salt pork into ¼” dice. This is pretty small and the easiest way to do it is to have the salt pork partially frozen. Sauté on medium low until very crispy. Should take about 15-20 minutes. Remove lardoons and retain fat.
  3. Sauté onions in remaining lard until translucent.
  4. Put the thyme in the palm of your hand, crush it, and add to onions.
  5. Add clams & juice.
  6. Add radish, remaining water and heavy cream and heat all.
  7. Stir in puréed cauliflower to thickness desired.
  8. Correct seasoning to taste.
  9. Put soup in bowl and sprinkle on lardoons.
  10. If you have any leftover soup just add the rest of the lardoons.
  11. 6 Servings
  12. 523 Calories, 8.5g Protein, 48.1g Fat, 5.8g Carbs, 1.6g Fiber, 4.2g Net Carbs
Notes
  1. If you have bottled clam juice all the better and you can sub it for some or all of the water.
  2. Only start with 1 t chicken base because salt pork can be very salty and since you will be using the leftover pork grease you will also be using that salt. You can always use more if needed.
  3. New England clam chowder does NOT have celery in it. Celery is an extender and does not add to the flavor. The key word is CLAM-not celery.
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