New England Clam Chowder

DifficultyDifficult
Yield6 servings
Prep10 mins
Cook50 mins

8.3g

Net Carbs

21.2g

Protein

26.3g

Fat

2.6g

Fiber

373

Calories

New England Clam Chowder
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:

  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.

FIND MORE RECIPES

We think you might like