Fish

Low Carb New England Clam Chowder takes 15 minutes to prepare.

Low Carb New England Clam Chowder takes 40 minutes to cook.

Low Carb New England Clam Chowder makes 6 servings.

The ingredients for Low Carb New England Clam Chowder are:

1 lb Rutabaga
1 small Onions, raw
2 stalk, large (11"-12" long) Celery, raw
14 oz Clam broth
2 14 oz cans of chopped or baby clams in juice.
2 tbsp Butter, salted
1 cup Heavy Whipping Cream
2 Bay leaves
1 dash Salt
1 tsp Pepper, black
1 tsp Xanthan Gum (Thickener)

Here is how you make Low Carb New England Clam Chowder:

Chop the celery and onions. Saute in butter until tender. Add 14 oz of clam juice, juice from canned clams (reserve the clams), cream, cubed rutabaga, bay leaves, can than gum, salt, and pepper. Bring to a boil then reduce to a simmer. Cook until rutabaga is tender, about 40 minutes. Add clams and return to a boil. Remove from heat and serve.

The nutritional information for Low Carb New England Clam Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 276.6

• Total Fat: 20.1 g
• Cholesterol: 118.0 mg
• Sodium: 615.3 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 3.6 g
• Protein: 14.1 g