New England Clam Chowder

This chowder is super yummy and ever so easy to whip up.  We drove over to Killeen to a big Asian grocery this week and I picked up a couple daikon radishes.  They make a wonderful potato sub in soups.  A cold front is moving through today so soup just sounded good for lunch.  I always keep a couple cans of clams around, so a no-brainer.  This recipe is suitable for all phases of Atkins and other Keto diets if the macros will work for you.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Early orders can be delivered by Thanksgiving.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site .

INGREDIENTS: 

4 oz. bacon, coarsely chopped

3 oz. onion, chopped

10-oz can of clams, with juice

1 c. daikon radish, peeled and chopped

½ c. parsley, chopped

1/8 tsp. coarse black pepper

1/2 recipe Jennifer Eloff’s homemade Condensed Mushroom Soup

½ c. heavy cream

1 cup water (more if too thick for you)

DIRECTIONS:  Make Jennifer Eloff’s homemade Condensed Mushroom Soup recipe by her instructions at the link above.  Reserve half in your refrigerator for some other use and use just half the batch for this chowder recipe.

Chop bacon, onion, daikon and parsley and set each aside.  Brown bacon over medium high heat in a 4-quart saucepan.  When it is brown, add the onion and black pepper and saute to allow it to begin to brown/caramelize.  Add the clams, daikon radish and parsley.  Stir well.  Add the mushroom soup concentrate, the cream and water.  Bring to low boil and lower heat to a simmer about 30-40 minutes or until daikon is tender.  Stir occasionally during cooking to prevent scorching on bottom of the pan.  Add more water if it gets too thick for your liking.  Serve at once.

NUTRITIONAL INFO:    Makes five 1½c. large bowls (as shown above).  Each bowl contains:

274 cals, 20g fat, 7.38g carbs, 1.08g fiber, 6.3g NET CARBS, 13.9g protein, 434 mg sodium

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