Low carb new england style clam chowder

Ingredients

• 3 cups daikon radish, cut in small cubes
• 8 pieces no sugar bacon
• 4 cloves garlic, minced
• 2 celery stalks, diced
• 2 teaspoons onion powder
• 1 teaspoon celery salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 teaspoon guar gum
• 1½ cups heavy cream
• 1½ cups unsweetened coconut milk
• 2 oz. bottles clam juice
• 2 10 oz cans whole baby clams
• 1 tablespoon dried parsley

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Preparation

• Steam the daikon for about 40 minutes or until tender. Set aside. Chop bacon into small pieces and cook until crisp.
• Reserve 2 tablespoons of bacon grease. Drain bacon pieces and set aside on paper towels.
• Fry celery in bacon grease until it starts to become soft. Add the garlic and spices. Stir and cook for about a minute.
• Stir in the liquid ingredients. Sprinkle in the guar gum. Cook until the mixture begins to simmer.
  
• Add clams, daikon, bacon, and parsley. Heat again until just at a simmer.

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