Low Carb New England Clam Chowder
- 3 dozen clams (or use 6-oz can chopped clams)
- 5 slices bacon diced
- 1 medium onion diced
- 2 cups seafood stock (chicken stock works also)
- 1 bay leaf
- 2 tablespoons minced fresh parsely
- 2 cups 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.