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.
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