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Low Carb New England Clam Chowder:


4 slices bacon, diced
1 cup chopped onion
3 cups peeled and cubed radishes
1 cup clam juice plus all that you drain from the canned clams
1 bay leaf
1 teaspoons salt
20 grinds black pepper or to taste
3 cups heavy cream
2 (10 ounce) cans minced clams
Diced green onion to garnish


Place diced bacon in a dutch oven or large stock pot and cook over medium-high heat until crisp and set aside to drain on a paper towel. Add the onions and radishes to the bacon grease and cook for 10 minutes. Stir in the bottled clam juice and bay leaf and season with salt and pepper. Bring to a boil, and cook uncovered for 20 to 25 minutes, or until radishes are fork tender. Reduce heat and Whisk in heavy cream, and add butter. Drain clams, reserving clam liquid; stir in the clams and all of the clam liquid from the cans. Cook for about 5 minutes, or until heated through. Be sure not to boil. Add salt and pepper to taste and ladle into bowls. Garnish with diced bacon and green onion and serve.

This is the Dutch Oven I have and I love it!

Serves 12

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