Low Carb Creamy Clam Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/8c chopped onion1tbsp Unsalted Butter/margarine 1 1/2tbsp flour OR (gluten free alternative tbsp for tbsp)I used:1/2tbsp (5g) Tapioca Flour1/2tbsp (6g) Corn Starch*If using alternatives mix in small amt of water to make slurry before adding to soup.5oz Baby Clams (meat in 10oz can (retain juice))1c Whipping Cream or 1/2&1/21/2 large egg yolkapprox 3.5oz Clam Juice (approx 1/2-3/4 retained clam juice)1/2 dash pepper (optional)
-In a medium saucepan, cook onion in butter/margarine until tender.
-Gradually stir in flour or slurry (1/2 dash pepper if desired); then add reserved clam liquid
-Cook and stir until thickened.
-Beat cream with egg yolk; stir into pan.
-Simmer on Low or Med Low till heated through
(DO NOT BOIL).
-Add clams
-Simmer for a few minutes to warm clams.
(not too long or clams will become chewy)
-Garnish with paprika, if desired.
Refrigerate leftovers.
Total recipe equals approx 450g/16oz
Serving Size: (4) approx 113g servings
-Gradually stir in flour or slurry (1/2 dash pepper if desired); then add reserved clam liquid
-Cook and stir until thickened.
-Beat cream with egg yolk; stir into pan.
-Simmer on Low or Med Low till heated through
(DO NOT BOIL).
-Add clams
-Simmer for a few minutes to warm clams.
(not too long or clams will become chewy)
-Garnish with paprika, if desired.
Refrigerate leftovers.
Total recipe equals approx 450g/16oz
Serving Size: (4) approx 113g servings
Nutritional Info Amount Per Serving
- Calories: 247.7
- Total Fat: 20.7 g
- Cholesterol: 141.5 mg
- Sodium: 195.9 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.1 g
- Protein: 6.6 g
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