Yasmine’s Low Carb Clam Chowder
1 small head cauliflower (white), with leaves, stem taken off, chopped
3 ribs celery, diced
¾ cup diced baby carrots
1 bunch green onions, chopped
6 slices thick-sliced bacon, cut into little pieces (I use kitchen shears)
2 tbsp olive oil
1 cup clam juice (without sugar)
3 cans chopped clams (drain and rinse to get rid of sugar that is usually in there)
1.5 cups whipping cream
2 tbsp white wine
1 tsp lemon juice
1 tsp thyme
1½ tsp mild paprika
1 tsp onion powder
2 tbsp butter
In skillet, sauté onions
and bacon in olive oil.
Meanwhile, put cauliflower,
celery, and carrots into pan and just cover with water. Bring to a boil over
medium-high heat and cook till soft but not mushy.
When bacon is browned, add
herbs, clams, clam juice, wine, and lemon. Turn heat up to med-high and cook,
stirring occasionally.
When vegetables are done,
drain. Return half of them to the pan, and spoon half of them into a blender
and carefully blend to a puree. Be CAREFUL with the blender lid when removing
to avoid steam burns.
Add bacon-herb-clam mixture
to vegetables in pan. Stir. Add in whipping cream and butter. Stir. Stir in
pureed vegetables (this will thicken chowder).
Heat until steaming but not
boiling. Add salt to taste. (And pepper—I can’t have it but this would be great
with lemon pepper).
Serves 4-6, depending on
how hungry you are. Entire recipe contains about 26 carbs.
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