Low Carb New England Clam Chowder

Low Carb New England Clam Chowder
Low Carb New England Clam Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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.

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