I love finding a good seafood soup recipe that I can convert to my low carb lifestyle. Oh how I love a rich and creamy clam chowder. But what could I do about the potatoes called for in chowders? Cauliflower to the rescue!
This rich clam chowder is easy to make and relatively low in carbs. Clams do have carbs so you need to limit your consumption. In a soup you get to taste the clams without eating too many.
Recipe makes 6 generous portions.
14 Carb Grams
2 Fiber Grams
12 Net Carbs
70.5 Fat Grams
16 Grams Protein
6 slices of bacon, chopped up
1/2 cup of chopped onions
2 cans of clams (each 5oz / 142g)
3 cups of cauliflower florets
1 cup of sliced celery
1/2 cup of sliced carrots
4 cups heavy cream
Salt and pepper to taste.
In a large soup pot, cook the bacon and the onions until the onions are really tender, but don't brown them. I do mine over medium heat for about 8-10 minutes.
Drain the clams, but keep the liquid. Set the clams aside in a cool place.
Add enough water to the clam juice to measure 1-1/2 cups and pour into the soup pot.
Stir in the cauliflower, celery and carrots.
Bring to a boil, reduce heat to and simmer, with the cover on for 20 minutes. The veggies will be nice and tender.
Stir in the cream along with the clams.
Season with salt and pepper and heat through. Do not boil.
I'm a very vigilant person when it comes to handling food properly. One of my concerns is always about what to do with soups that have fish or seafood in them.
I can assure you that you can safely keep the chowder in the fridge for a few days. The key is to get it into the fridge right after your meal. Don't let it sit out. If you don't think you'll be able to eat it again so soon then freeze it into individual portions. It'll keep for up to six months.
Any soup that freezes well is a bonus to me. Since most soup recipes require a fair amount of work, it's always good to have extra on hand for when you just don't have the energy to cook from scratch.
Re-heat the chowder over very low heat, gently. Use a meat thermometer to ensure the chowder has reached at least 140°F.
I hope you enjoyed this seafood soup recipe. There are more to follow!