📝 About This Recipe
Experience the soul-warming comfort of a classic New England chowder without the carb-heavy potatoes. In this ingenious keto adaptation, tender cubes of daikon radish mimic the texture of potatoes perfectly, absorbing the savory essence of salt pork and brine. This rich, velvety soup features succulent sea clams and a touch of heavy cream, proving that low-carb dining can be just as decadent as the original seaside classic.
🥗 Ingredients
The Aromatics & Base
- 4 ounces Salt pork or thick-cut bacon (finely diced)
- 2 tablespoons Unsalted butter
- 2 stalks Celery (finely diced)
- 1/2 cup Onion (finely diced for flavor without excess carbs)
- 3 cloves Garlic (minced)
The 'Potato' Substitute
- 1.5 pounds Daikon radish (peeled and cut into 1/2 inch cubes)
- 16 ounces Clam juice (bottled or reserved from canned clams)
- 1 cup Chicken bone broth (low sodium)
The Seafood & Cream
- 13 ounces Chopped sea clams (canned or fresh, drained with juice reserved)
- 1.5 cups Heavy whipping cream (full fat)
- 1/4 teaspoon Xanthan gum (optional, for thickening)
- 1/2 teaspoon Dried thyme
- 1 piece Bay leaf (whole)
- to taste Sea salt and black pepper
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the diced salt pork or bacon in a large, heavy-bottomed Dutch oven over medium heat. Render the fat until the bits are golden brown and crispy, about 6-8 minutes.
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2
Using a slotted spoon, remove the crispy pork bits and set them aside on a paper towel-lined plate, leaving the rendered fat in the pot.
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3
Add the 2 tablespoons of butter to the pot. Once melted and bubbling, stir in the diced onion and celery. Sauté for 5 minutes until the vegetables are translucent and soft.
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4
Add the minced garlic and dried thyme. Cook for just 1 minute until fragrant, being careful not to brown the garlic.
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5
Incorporate the cubed daikon radish into the pot. Stir well to coat the radish in the aromatic fat and butter.
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6
Pour in the clam juice and chicken broth. Add the bay leaf. Bring the liquid to a gentle boil, then reduce the heat to low.
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7
Cover the pot and simmer for 15-20 minutes. You are looking for the daikon to become fork-tender and lose its sharp 'radish' bite, mimicking the texture of a boiled potato.
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8
Once the daikon is tender, pour in the heavy whipping cream. Stir gently to combine and bring back to a very low simmer (do not let it reach a rolling boil or the cream may break).
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9
If you prefer a thicker chowder, sprinkle the xanthan gum over the surface while whisking constantly to prevent clumping. Allow it to simmer for 2-3 minutes to thicken.
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10
Fold in the chopped sea clams. Heat for only 2-3 minutes; overcooking the clams will make them rubbery.
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11
Taste the chowder. Season with sea salt and plenty of freshly cracked black pepper. Note that clam juice is naturally salty, so taste first!
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12
Remove the bay leaf. Ladle the hot chowder into bowls and garnish with the reserved crispy pork bits and fresh parsley.
💡 Chef's Tips
If you find daikon too mild, Red Radishes can be used, though they may turn the soup slightly pink unless peeled completely. To ensure the best 'potato' texture, make sure to peel the daikon deeply to remove the fibrous outer skin. Never boil the soup after adding the cream and clams, as this preserves the delicate texture of the seafood and prevents curdling. If the chowder is too thick, thin it with a splash more broth; if too thin, a touch more xanthan gum or a longer simmer will help. For a smoky depth, use a high-quality smoked bacon instead of traditional salt pork.
🍽️ Serving Suggestions
Serve with a side of toasted keto-friendly almond flour biscuits for dipping. Pair with a crisp, chilled glass of Sauvignon Blanc or sparkling water with lemon. Accompany with a simple green salad dressed in a light lemon vinaigrette to cut through the richness. Top with a few dashes of Tabasco or your favorite hot sauce for a spicy coastal kick. Serve in warmed bowls to keep the cream-based broth at the perfect temperature.