When the weather turns cooler this is the go-to soup this family enjoys. It's almost a tradition in itself! I decided to attempt a more low carb version, that is, minus the potatoes and regular flour. After a few "test runs" this was the final version. I think I like it with cauliflower instead of potatoes.
The following recipe is definitely not the original. It's a heavily guarded secret!
Low Carb Clam Chowder
4 slices of bacon, chopped
1/4 c butter
1/2 yellow onion, chopped
4 celery ribs, chopped
1/2 cauliflower, chopped
2 Tbsp coconut flour (almond flour can also be used)
4 cups chicken broth
1 1/2 cups half and half
1 tsp thyme
2 cans chopped clams plus juice
handful of parsley, chopped
Cook bacon in a large soup pot. Remove when almost done, reserving the grease. Add the butter and melt on medium heat. Add the onion, celery and cauliflower, stirring until soft. Add the flour and stir some more. Add the broth, half and half, thyme and clam juice and bring to a slow boil, then reduce to simmer (low). Add the clams and parsley during the last 10 minutes. Serve immediately or cool down and refrigerate for later or the next day. This recipe will produce a thinner consistency than traditional clam chowder. (The potatoes help to thicken it.) But, it's not lacking in flavor!
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