The best part about this Healthy New England Clam Chowder recipe from Rocky Barragan is that it replicates the delectable creaminess found in a typical clam chowder recipe, but with a fraction of the fat and calories. This easy clam chowder is simply irresistible. 92 Calories/3g Fat/3g Fiber/12g Protein/8g Carbs/3g Sugar
2
cans clams with juice
1.5
cups almond milk
2
teaspoons quinoa flour
4
slices turkey bacon
12
ounces cauliflower
1/2
cup onion
1
pinch parsley
Salt, to taste
Black pepper, to taste
Olive oil spray
Chop cauliflower and onion and dice up your turkey bacon. In a heated pot that you've sprayed down with olive oil spray brown turkey bacon. Once turkey bacon has browned, remove from pot and set aside. In the same pot, toss in cauliflower and onion and sauté until onion is brown and translucent. In the meantime, open your cans of clams and drain the juice into a measuring cup. Now mince the clams. Once your cauliflower and onion is sautéed, add quinoa flour and mix together. Add clam juice and allow the juice to come to a boil. Once boiled, turn down heat and allow to simmer until your cauliflower is tender. Now it's time to add in minced clams and almond milk and allow to come to boil. After soup has come to a boil, add turkey bacon reduce heat and allow the bacon to heat through. Serve with a little bit of parsley and enjoy!
