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lower carb new england style clam chowder

Recipe by
Janus Joy Miller
Friendswood, TX

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!

yield 25 or so
prep time 15 Min
cook time 3 Hr
method Stove Top

Ingredients For lower carb new england style clam chowder

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