Monday, February 25 was National Clam Chowder Day… so in honour of that, I decided to try a keto clam chowder recipe that uses daikon radish instead of potatoes (if you’re not sure what daikon is, look below). The slight spiciness of the radish mellows into a neutral flavour in the soup. Combined with a bit of bacon, cream and a touch of white wine, it’s indulgent (but good for you!).
Keto Clam Chowder
This recipe uses daikon radish instead of potatoes, but you'd never tell the difference.
Servings: 6
Calories: 462kcal
Ingredients
- 3 medium slice Bacon
- 1 medium White Onion diced
- 1 medium Carrot diced
- 2 medium stalk Celery (diced)
- 2 cup Daikon Radish (diced)
- 2 tbsp Butter salted
- 1 tsp Thyme Leaves dried
- 4 clove Garlic minced
- 2 cup Heavy cream 38% M.F.
- 1 cup Clam juice
- 1 cup Water
- 1 cup White Wine dry (optional but adds a lovely flavour)
- 2 cans Baby Clams
- 1 dash salt to taste
- 1/2 tsp Black Pepper
- 1/4 cup Parsley fresh (chopped)
Instructions
- Cook bacon in a medium saucepan.
- Remove when done and set aside. Add butter to the pan and melt.
- Add veggies and thyme. Once veggies are softened a bit, add garlic and wine and cook for another minute.
- Drain clams and reserve liquid.
- Add cream, clam liquid and water to the pot.
- Simmer for 10-15 minutes until daikon is soft and to your liking.
- Add clams and season with salt and pepper. Add parsley.
- Enjoy!
Notes
Net Carbs per Serving: 8.4 grams Notes: This is what daikon radish looks like. It is fairly mild and crunchy with a slight peppery flavour which dissipates when it's cooked. 
Daikon Radish
You might also be interested in: Mini Meatball Soup or Lemon Grass Chicken Soup.