Lower Carb New England Style Clam Chowder
By
Janice Joy Miller
@earth2joy
6
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!
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
25 or so
Prep:
15 Min
Cook:
3 Hr
Method:
Stove Top
Ingredients
-
1 lbdried navy beans
-
·water as needed
-
1 largesweet onion, chopped
-
5 largecarrots, chopped
-
1/2 bunchcelery, chopped
-
3 Tbspunsalted butter
-
1 largecan clam juice (51 ounces)
-
1 largecan clams (51 ounces)
-
1 can(s)light coconut milk
-
1 can(s)regular coconut milk
How to Make Lower Carb New England Style Clam Chowder
- Soak the Navy Beans overnight in water.
- Sweat the vegetables in the butter over high heat until golden - 3 or 4 minutes.
- Add the clam juice (not the clams).
- Add the soaked beans, and bring to a boil.
- Reduce heat, and simmer until beans are tender - 1 - 2 hours, adding water as needed to keep them covered.
- Stir occasionally to keep the beans from scorching.
- When beans are tender, add the coconut milks and the clams.
- Simmer 2 more hours on low heat until the clams are tender.
