Fish

Low Carb Creamy Clam Soup is for Soup.

Low Carb Creamy Clam Soup takes 5 minutes to prepare.

Low Carb Creamy Clam Soup takes 20 minutes to cook.

Low Carb Creamy Clam Soup makes 4 servings.

The ingredients for Low Carb Creamy Clam Soup are:

1/8c chopped onion
1tbsp Unsalted Butter/margarine

1 1/2tbsp flour OR (gluten free alternative tbsp for tbsp)
I used:
1/2tbsp (5g) Tapioca Flour
1/2tbsp (6g) Corn Starch
*If using alternatives mix in small amt of water to make slurry before adding to soup.

5oz Baby Clams (meat in 10oz can (retain juice))
1c Whipping Cream or 1/2&1/2
1/2 large egg yolk
approx 3.5oz Clam Juice
(approx 1/2-3/4 retained clam juice)

1/2 dash pepper (optional)

Here is how you make Low Carb Creamy Clam Soup:

-In a medium saucepan, cook onion in butter/margarine until tender.-Gradually stir in flour or slurry (1/2 dash pepper if desired); then add reserved clam liquid-Cook and stir until thickened.-Beat cream with egg yolk; stir into pan.-Simmer on Low or Med Low till heated through(DO NOT BOIL).-Add clams-Simmer for a few minutes to warm clams.(not too long or clams will become chewy)-Garnish with paprika, if desired.Refrigerate leftovers.Total recipe equals approx 450g/16ozServing Size:?(4) approx 113g servings

The nutritional information for Low Carb Creamy Clam Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 247.7

• Total Fat: 20.7 g
• Cholesterol: 141.5 mg
• Sodium: 195.9 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 0.1 g
• Protein: 6.6 g

The dietary needs meet for Low Carb Creamy Clam Soup is Gluten Free