Low Carb New England Clam Chowder
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Low Carb New England Clam Chowder calories by ingredient
Introduction
Based on an Atkins recipe, using cauliflower instead of potatoes. Based on an Atkins recipe, using cauliflower instead of potatoes.Number of Servings: 1
Ingredients
-
Heavy Whipping Cream, 1.5 cup, fluid
Bacon, 6 medium slices
Celery, 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 cups
Lea & Perrins, Worcestershire Sauce, 1 tsp
Tabasco Sauce, .5 tsp
Parsley, 1 tbsp
Directions
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.