Lower Carb New England Style Clam Chowder

Janice Joy Miller

By
@earth2joy

I ran across a huge can of clams at Smart & Final, and have been wondering how to prepare them low carb. I love New England Clam Chowder, but the potatoes are not a major part of my diet, so if I made it the traditional way, I'd have to limit my portions - which I didn't want to do! So, I thought "what could I substitute for the potatoes that would give it the same texture, and be lower in carbohydrates?" BEANS, of course! Half protein, half carb, loads of fiber and nutrition. Today was my first try at making it this way. It's not as thick, but the flavor is identical!


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Rating:

Comments:

Serves:

25 or so

Prep:

15 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

1 lb
dried navy beans
water as needed
1 large
sweet onion, chopped
5 large
carrots, chopped
1/2 bunch
celery, chopped
3 Tbsp
unsalted butter
1 large
can clam juice (51 ounces)
1 large
can clams (51 ounces)
1 can(s)
light coconut milk
1 can(s)
regular coconut milk

Directions Step-By-Step

1
Soak the Navy Beans overnight in water.
2
Sweat the vegetables in the butter over high heat until golden - 3 or 4 minutes.
3
Add the clam juice (not the clams).
4
Add the soaked beans, and bring to a boil.
5
Reduce heat, and simmer until beans are tender - 1 - 2 hours, adding water as needed to keep them covered.
6
Stir occasionally to keep the beans from scorching.
7
When beans are tender, add the coconut milks and the clams.
8
Simmer 2 more hours on low heat until the clams are tender.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tag: Healthy