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Low Carb New England Clam Chowder


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Rate this recipe 4.8/5 (4 Votes)


  • 3 dozen clams (or use 6-oz can chopped clams)
  • 5 slices bacon diced
  • 1 medium onion diced
  • 2 cups seafood stock (chicken stock works also)
  • 1 bay leaf
  • 2 tablespoons minced fresh parsely
  • 2 cups heavy cream
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

If you're using fresh clams, wash and steam clams on about 6 inches boiling water until shells open -- about 4 to 5 minutes. Strain the water and use for all or part of the stock. Chop the clams coarsely.

Cook bacon in a large skillet over low heat until browned. Add onions and cook until transparent. Add stock, salt, pepper, parsley and bay leaf. Simmer for about 5 minutes. Add clams and simmer about 10 minutes more. Lower heat and stir in cream. Cook until just heated but do not boil. Serve

This recipe yields 6 servings; n/a carb grams per serving.

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Clams in White Wine Sauce award Winning New England Clam Chowder