Combat Keto Clam Chowder
No Sugar, No Grain, No Potatoes
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Clam Chowder has been a cherished part of my (Chef Camille’s) life for over 60 years. My mom, Helen, was known for her incredible clam chowder recipe, and it was always even better when my dad, Oris, made the creamy base. One day, I decided to watch him closely as he prepared the soup base and took detailed notes, including the additional amount of garlic he added when Mom wasn't looking. Surely she knew. Thanks Dad! However, I eventually realized that the original recipe had too many carbs for my needs. So, I’ve created this updated keto-friendly version of Clam Chowder —packed with all the rich, comforting flavor, but with far fewer carbs!
Ingredients
1 cup onion-chopped
1 cup celery-chopped
2 cups daikon radish- peeled and cubed
Juice from 2 or 3 6 ½-ounce cans chopped clams (or half of a large can)
½ cup butter- Oris said browned butter was better.
8 ounces cream cheese
1 quart Half & Half
1 ½ tsp. salt
Oris added a teaspoon of garlic salt when Helen wasn't looking, or even a few shakes more.
1 tsp. Allulose
1 tsp. xanthan gum
Pepper
3 Tbsp. rice vinegar
Finely chop onion and celery. A blender or food processor works great. Peel and dice the daikon radish. Since the daikon has a similar texture to potatoes, a French fry cutter can speed the process. Combine vegetables in a saucepan. Drain the clam juice into the pan, but do not add the clam meat yet. Add just enough water to barely cover the vegetables. Boil until the radishes are starting to soften. Do not overcook.
Daikon radish is an excellent substitute for potatoes in a keto-friendly clam chowder because it mimics the texture of potatoes without the high carb content. While potatoes are rich in starch and can quickly add up in carbs, daikon radish offers a much lower carbohydrate profile. The glycemic index of daikon radish ranges from 15 to 30, compared to the 70 to 80 glycemic index of potatoes.
Melt butter, cook until slightly browned. Stir in cream cheese until smooth or use an immersion blender if you are in a hurry.
Add one quart Half and Half cream and gently heat. Add salt, garlic salt, Allulose, and xanthan gum. Heat and stir until smooth and thick.
Add undrained vegetables. Add clams last. Overcooking clams makes them tough and chewy. Taste to see if it needs more salt or vinegar. Serve with crispy puffed pork rinds.
FYI, cooked radishes have a mild flavor that seamlessly blends into the rich, creamy base of clam chowder without overpowering the other ingredients.
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