Low Carb Creamy Clam Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Low Carb Creamy Clam Soup calories by ingredient


Introduction

I wanted a soup like clam chowder without potatoes or flour. I found & modified a Clam Bisque recipe.

Original Recipe: http://thanksgiving.food.com/recipe/creamy
-clam-bisque-16201
Nutrition based on Flour alternatives & whipped cream:
(rounded)
Carbs: 13%
Fat: 76%
Protein: 11%
Net Carbs: the same no sig dietary fiber
 I wanted a soup like clam chowder without potatoes or flour. I found & modified a Clam Bisque recipe.

Original Recipe: http://thanksgiving.food.com/recipe/creamy
-clam-bisque-16201
Nutrition based on Flour alternatives & whipped cream:
(rounded)
Carbs: 13%
Fat: 76%
Protein: 11%
Net Carbs: the same no sig dietary fiber
Number of Servings: 4

Ingredients

    1/8c chopped onion
    1tbsp Unsalted Butter/margarine

    1 1/2tbsp flour OR (gluten free alternative tbsp for tbsp)
    I used:
    1/2tbsp (5g) Tapioca Flour
    1/2tbsp (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&1/2
    1/2 large egg yolk
    approx 3.5oz Clam Juice
    (approx 1/2-3/4 retained clam juice)

    1/2 dash pepper (optional)

Tips

This is very thick with clams. Reduce if needed.


Directions

-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