Gay’s Low Carb New England Clam Chowder

This is an approximation, based on the chowder my mom used to make, though she used salt pork. And potatoes, of course! The radishes make a pretty darn good substitute. They lose their bite when cooked long enough.

I usually use the huge can of clams from the warehouse store and make enough for several meals. It stores well in the refrigerator for several days.

Ingredients 

1-2 T. bacon grease (Or cut up some bacon into small pieces and fry it, remove from fat and reserve to add later. Don’t have bacon? Use butter. My mom used a piece of salt pork.)

½ cup chopped onion

1/2 cup chopped celery

½ cup zucchini or yellow summer squash, cubed

¾ cup radishes, cut into small pieces

¼ c. carrots, optional but add some nice color

1 clove garlic, minced or pressed

Paula Deen’s HouseSeasoning, or salt and pepper to taste

3 cans clams, 6.5 oz. each, juices drained and reserved

1 cup heavy cream, light cream, or half and half  (approximation)

Directions 

Saute the vegetables in the bacon grease or butter until almost tender. Season as you go with Paula or salt and pepper.

Open the cans of clams and add the clam juice. Simmer until the vegetables are done.

Add the clams and the cream or half and half. Stir in bacon if you have it. Taste and adjust seasonings. Don’t cook it further, just heat gently and serve when hot.