Lower Carb New England Style Clam Chowder

Janice Joy Miller


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!


☆☆☆☆☆ 0 votes

25 or so
15 Min
3 Hr
Stove Top


  • 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

How to Make Lower Carb New England Style Clam Chowder


  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.

Printable Recipe Card

About Lower Carb New England Style Clam Chowder

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

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