New England Clam Chowder

New England Clam Chowder
New England Clam Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    cups heavy cream

  • 4

    strips bacon chopped

  • 3

    celery stalks chopped

  • 2

    cans reduced-sodium chicken broth - (14 1/2 oz ea)

  • 1

    bottle bottled clam juice - (8 oz)

  • 2

    cans chopped or minced clams - (6 1/2 oz ea) drained, and juice reserved

  • 3

    cups cooked cauliflower

  • 1

    dash Tabasco sauce

  • 1

    dash Worcestershire sauce

  • 2

    tablespoons cold butter cut into pieces

Directions

In a small saucepan, cook cream 8 to 10 minutes over medium heat until volume is reduced by half. In a large saucepot over medium heat, cook bacon until cooked, but not crispy. Add celery to pot; cook 5 minutes, until softened. Stir in chicken broth, bottled clam juice and reserved clam juice; bring to a simmer. In a blender, puree cooked cauliflower, cream and 1 cup of soup until very smooth. Return to saucepot. Stir in clams. Bring soup to a simmer; cook 5 minutes. Season with Tabasco and Worcestershire sauces. Swirl in butter until incorporated. Serve hot. This recipe yields 6 servings. Carbohydrates: 7.5 grams Net Carbs: 5.5 grams Fiber: 2 grams Protein: 9.5 grams Fat: 36.5 grams Calories: 388

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