New England Clam Chowder
8.3g
Net Carbs
21.2g
Protein
26.3g
Fat
2.6g
Fiber
373
Calories
Cooking tip: You can also use an immersion blender to blend the cauliflower and soup in a separate bowl before adding to the saucepot.
Ingredients:
- 1/2 teaspoon Original Pepper Sauce
- 3 stalk large (11"-12" long) Celery
- 6 medium slice (yield after cooking) Bacon
- 8 ounces Clam juice
- 1 tablespoon Parsley
- 1/3 tablespoon Worcestershire Sauce
- 2 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 1 1/2 cups Heavy Cream
- 5 cups Cauliflower
- 2 1/4 cup(s) Bar Harbor canned chopped clams (1/4 cup= 61 grams)
Directions:
- In a small saucepan over medium heat, cook cream until reduced by half, about 20 minutes. Heat another pot of boiling water or use a steamer basket to cook coasrsley chopped cauliflower until tender; drain and set aside.
- In a large saucepot over medium heat, cook bacon until slightly crispy, about 4 minutes. Drain off all but 1 tablespoon of fat, remove 2 tablespoons bacon and set aside for garnish.
- Add diced celery to pot with remaining bacon and cook until slightly softened, about 4 minutes. Stir in chicken broth. Drain the liquid from the canned clams into a measuring cup. Add 1 cup liquid from the canned clams, along with the bottled clam juice, and bring to a simmer for 3 minutes, until celery has completely softened.
- In a blender, purée cooked cauliflower and 2 cups of the soup broth until very smooth, about 2 minutes. Return to saucepot.
- Stir in drained clams and bring soup to a simmer for 4 minutes. Turn heat off and stir in reduced cream, Worcestershire and Tabasco. Season with salt and pepper, garnish with reserved bacon and parsley and serve hot. Each serving is about 1 ½ cups soup.
