Low Carb New England Clam Chowder Recipe - Cooking Index
Low Carb New England Clam Chowder Recipe - Cooking Index
| 3 | Clams | |
| = (or use 6-oz can chopped clams) | ||
| 5 | Bacon - diced | |
| 1 | Onion - diced (medium) | |
| 2 cups | 474ml | Seafood stock |
| = (chicken stock works also) | ||
| 1 | Bay leaf | |
| 2 tablespoons | 30ml | Minced fresh parsely |
| 2 cups | 474ml | Heavy cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
If you're using fresh clams, wash and steam clams on about 6 inches boiling water until shells open -- about 4 to 5 minutes. Strain the water and use for all or part of the stock. Chop the clams coarsely.
Cook bacon in a large skillet over low heat until browned. Add onions and cook until transparent. Add stock, salt, pepper, parsley and bay leaf. Simmer for about 5 minutes. Add clams and simmer about 10 minutes more. Lower heat and stir in cream. Cook until just heated but do not boil. Serve
This recipe yields 6 servings; n/a carb grams per serving.
Source:
Low Carb Diet Recipes at http://www.dietlowcarb.com
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