The last time I had clam chowder was at S&P Oyster Company, returning from a week on the Cape. It was so good that–as stupid as this sounds–I’ve passed it up at every chance since. That is, until I was thumbing through cookbooks and found a recipe for it in Heirloom Cooking With the Brass Sisters
There were two problems, though. First, chowders are almost always potato based. I did some research and found that turnips, when used in soups and stews, are a perfect substitute for potatoes. (And it’s amazing how true that is.) The second, somewhat harder problem was finding a low carb thickener strong enough to replace a half cup of flour. I didn’t find my fix until it was reducing, but it seems that mild white cheese is the perfect thickener for chowder. And with that, voilà, a low carb, Atkins-friendly chowder that withstood my vacation memories.
Ingredients
- 4 tablespoons butter, divided
- 2 cups onions, coarsely chopped
- 4 slices bacon, diced
- 2 8 oz. bottles clam juice or broth
- 3 10 oz. cans chopped clams or baby clams, drained and liquid reserved
- 1/4 teaspoon black pepper, coarsely ground
- 3 cups heavy cream
- 4 cups turnips, peeled and diced
- 1/2 cup grana padano cheese (or similar dry, hard, white cheese)
Melt 2 tablespoons butter in a large dutch oven or heavy-bottomed pot, then add onions and cook, stirring, for 5-7 minutes or until translucent. Stir in bacon and cook until fat melts, turning down heat if bacon begins to burn.
Add pepper, clam broth, and reserved clam liquid. Stir intermittently on medium-high heat for 20 minutes, allowing chowder to thicken. Add clams and remove from heat.
In a separate saucepan, heat water. Stir in turnips and allow to boil for 10 minutes. Remove and drain well.
Heat cream in a separate pan until small bubbles begin to form around edges. Add to chowder and set pot to medium heat, stirring frequently. Add cheese, turnips and remaining 2 tablespoons butter, stirring gently until melted. Do not allow chowder to reach rolling boil, but reduce to your liking. Serve in heated bowls, preferably with low carb crackers.
Store leftover chowder in refrigerator, reheat gently.
{ 6 comments… read them below or add one }
the Clam Chowder was a success.
But, should it have been …”sttod up to my vacation memories”?
Cheese as thickener? Interesting!
This looks wonderfully hearty and creamy! I’ve been hearing a lot about turnips in place of potatoes which I’ll have to give serious consideration. Thanks for sharing!
I was really surprised when I tried the turnips. The similarity is just a little bit mind boggling! I’m going to try making turnip chips pretty soon, I think.
Have you tried substituting kholrabi/kohlrabi for potatoes? It is a turnip relative, but has a much milder flavor. According to nutritiondata.com, 1 cup (135g) of raw kohlrabi has: 36 calories (1 calorie from fat), Total carbohydrates 8.4g (4.9g fiber, 3.5g sugars). The calories in kohlrabi and turnips are about the same, but kohlrabi has more fiber so the net carbs are lower than turnips. Because kohlrabi is so mild, it is more versatile. The only problem with kohlrabi is finding it in the supermarket.
Mary, I haven’t tried that, but I will! I have a lot of speciality and gourmet markets within a few miles of me, so it shouldn’t be too hard, knock on wood.
And I’m always glad to find a high-fiber vegetable!