This is a quick low carb New England Clam Chowder with 10g net carbs per serving.
Step 1. Fry bacon in a large skillet or Dutch Oven over medium heat until crispy, 5-6 minutes. Remove from the pan and drain oil on paper towels.
Step 2. Add onion and celery and cook until softened, 5 minutes.
Step 3. Add clam juice, reserved clam juice, water, bay leaf, thyme, daikon radish or cauliflower, salt, and pepper.
Step 4. Once the broth is heated through, take out 1/2 cup broth and dissolve xanthan gum in it. Return to the soup pan and mix well.
Step 5. Bring to a boil, lower heat and simmer for 10 minutes until radish or cauliflower is tender and soup has thickened.
Step 6. Add bacon, cream, clams, and parsley to the pan and bring back to a simmer.
Step 7. Serve as soon as the soup is heated through.
Keywords: Low Carb Clam Chowder, Keto Clam Chowder, New England Clam Chowder