Soup

Low Carb New England Clam Chowder is for Soup.

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

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

Low Carb New England Clam Chowder makes 1 servings.

The ingredients for Low Carb New England Clam Chowder are:

Heavy Whipping Cream, 1.5 cup, fluid
Bacon, 6 medium slices
Celery, raw, 3 stalk, large (11"-12" long)
Chicken Broth, 29 fl oz
clam juice, 8 oz
*Clams, canned, meat only, 1.5 cup
Cauliflower, cooked, 5 cups
Lea & Perrins, Worcestershire Sauce, 1 tsp
Tabasco Sauce, .5 tsp
Parsley, 1 tbsp

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

Cook cream over medium heat for 20 minutes, until reduced in half.In a large saucepan, cook bacon until slightly crispy, about 4 minutes. Drain off fat, except for 1 tablespoon. Reserve 2 tablespoons of bacon for garnish.Add chopped celery and cook until slightly softened, about 4 minutes.Add chicken broth, 8 oz of clam juice, plus the cam juice in the canned clams, and simmer for 3 minutes.In a blender, puree cauliflower with 2 cups of the soup broth. Add to saucepot.Stir in clams and simmer for 4 minutes.Turn off heat and stir in reduced cream, Worcestershire, and Tabasco. Season with salt and pepper, garnish with reserved bacon and parsley and serve hot.Serving Size: 6Number of Servings: 1Recipe submitted by SparkPeople user MARIAVK.

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

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,061.9

• Total Fat: 160.1 g
• Cholesterol: 727.7 mg
• Sodium: 6,696.0 mg
• Total Carbs: 59.6 g
• Dietary Fiber: 20.1 g
• Protein: 122.9 g

The dietary needs meet for Low Carb New England Clam Chowder is Low Carb