New England Clam Chowder Recipe


Atkins New England Clam Chowder
8.3g
Net Carbs
Prep Time: 10 Minutes
Style:Other
Cook Time: 50 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

21.2g

Protein

26.3g

Fat

2.6g

Fiber

373.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 5 cup Cauliflower Tops Markets, LLC
  • 0 1/2 tsp Original Pepper Sauce
  • 1 tbsp PARSLEY Adams Extract Co.
  • 2 14.5 oz can Chicken Broth, Bouillon or Consomme
  • 2 1/4 cup(s) Bar Harbor canned chopped clams (1/4 cup= 61 grams)
  • 0 1/3 tbsp WORCESTERSHIRE SAUCE Harris-Teeter Inc.
  • 8 oz CLAM JUICE Flavor Delite Inc.
  • 6 medium slice (yield after cooking) BACON Smithfield Farmland Corp.
  • 1 1/2 cup HEAVY CREAM Whole Foods Market, Inc.
  • 3 stalk large (11"-12" long) CELERY Ahold Usa, Inc.

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. In a blender, purée cooked cauliflower and 2 cups of the soup broth until very smooth, about 2 minutes. Return to saucepot.
  5. 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.

Cooking Tip

You can also use an immersion blender to blend the cauliflower and soup in a separate bowl before adding to the saucepot.