Low Carb New England Clam Chowder
- Number of Servings: 1
Ingredients
Heavy Whipping Cream, 1.5 cup, fluidBacon, 6 medium slicesCelery, raw, 3 stalk, large (11"-12" long) Chicken Broth, 29 fl oz clam juice, 8 oz *Clams, canned, meat only, 1.5 cup Cauliflower, cooked, 5 cupsLea & Perrins, Worcestershire Sauce, 1 tspTabasco Sauce, .5 tspParsley, 1 tbsp
Cook cream over medium heat for 20 minutes, until reduced in half.
In a large saucepan, cook bacon until slightly crispy, about 4 minutes. Drain off fat, except for 1 tablespoon. Reserve 2 tablespoons of bacon for garnish.
Add chopped celery and cook until slightly softened, about 4 minutes.
Add chicken broth, 8 oz of clam juice, plus the cam juice in the canned clams, and simmer for 3 minutes.
In a blender, puree cauliflower with 2 cups of the soup broth. Add to saucepot.
Stir in clams and simmer for 4 minutes.
Turn off heat and stir in reduced cream, Worcestershire, and Tabasco. Season with salt and pepper, garnish with reserved bacon and parsley and serve hot.
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user MARIAVK.
In a large saucepan, cook bacon until slightly crispy, about 4 minutes. Drain off fat, except for 1 tablespoon. Reserve 2 tablespoons of bacon for garnish.
Add chopped celery and cook until slightly softened, about 4 minutes.
Add chicken broth, 8 oz of clam juice, plus the cam juice in the canned clams, and simmer for 3 minutes.
In a blender, puree cauliflower with 2 cups of the soup broth. Add to saucepot.
Stir in clams and simmer for 4 minutes.
Turn off heat and stir in reduced cream, Worcestershire, and Tabasco. Season with salt and pepper, garnish with reserved bacon and parsley and serve hot.
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user MARIAVK.
Nutritional Info Amount Per Serving
- Calories: 2,061.9
- Total Fat: 160.1 g
- Cholesterol: 727.7 mg
- Sodium: 6,696.0 mg
- Total Carbs: 59.6 g
- Dietary Fiber: 20.1 g
- Protein: 122.9 g
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