Low-Carb Clam Chowder

 

low-carb-clam-chowder

I enjoy chowders during the cold months. The only problem is that most chowders have flour and potatoes which are not allowed on a low-carb diet. If you have not tried it, you may not believe that cauliflower is an excellent substitution for the potatoes in this chowder.

I use cauliflower quite a lot these days. I never had it until I was an adult. Even then, it was always raw and on vegetable (or curdité) platters. It wasn’t until several years ago that I discovered what a versatile vegetable it actually is. It’s a great rice substitute, potato substitute, and I even have a recipe for paleo grits made with cauliflower on my blog.

For this recipe, I substituted cauliflower for the potatoes. I needed some extra thickness to the chowder so once I cooked the cauliflower I used my immersion blender to puree it, leaving a few bite-size chunks. It was incredible and my family never even noticed that it was cauliflower!

If you are not interested in a low-carb New-England Clam Chowder, visit www.notjustsundaydinner.com for a full carb version.

 

Low-Carb Clam Chowder
 
Author:
 
Ingredients
  • 1 large head cauliflower
  • 4 (6.5-oz.) cans minced clams, juices reserved
  • 2 to 3 c. bottled clam juice
  • 2 thick-cut bacon slices, minced
  • 1 medium onion, chopped
  • 1 celery rib, diced fine
  • 1 to 2 garlic cloves, minced
  • 1 bay leaf
  • ½ tsp. fresh thyme leaves, chopped
  • 2 c. heavy cream
  • 8-oz. cream cheese
  • 6 tbsp. dry sherry
  • salt, to taste
  • freshly ground black pepper, to taste
  • hot sauce, optional, to taste
  • ½ tsp. Worcestershire sauce
Instructions
  1. Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
  2. Clean cauliflower and core. Place in a Dutch oven with a small amount of water. Cover and cook until tender. Remove from heat and drain well, and blend with an immersion blender, leaving a few bite-size pieces.
  3. Cook the bacon over medium heat in the Dutch oven until lightly crisp.
  4. Add the onion and celery and cook, stirring occasionally until tender, about 5 to 7 minutes. Add garlic, and stirring cook until fragrant, about 30 seconds.
  5. Whisk in 2 cups clam juice, 2 c. of heavy cream, the prepared cauliflower, and cream cheese. Bring to a simmer, whisking until the cream cheese is completely melted.
  6. Add the bay leaf, thyme, and simmer about 15 minutes.
  7. Add the clams, salt, pepper, Worcestershire sauce, and sherry. If too thick add additional clam juice. Simmer until warmed through.
  8. Serve warm.

 

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