Low Carb Soups And Stews Recipes

Ingredients:

1/2 cup finely-chopped shallots - (abt 2)
1/4 cup finely-diced celery
1/2 lb butter - (2 sticks)
1 qt water
1 tbsp chicken base
1 a sprinkle or two of instant flour
1 = (or your favorite low-carb thick, e
2 can chopped clams with juice - (6.5 oz
1/2 lb uncooked shrimp, cleaned, shelled,
1 and deveined
1/3 lb cod, leave in one piece
1/3 lb skinless salmon, leave in one piece
4 cup heavy cream
1 small can crab meat
1/2 cup dry sherry
1 chives for garnish, (optional)

Instructions:

Sautè shallots and diced celery in butter, until soft. Add thickener, if
desired, and stir with a wire whip for 5 minutes, on low heat and set
aside.

Bring 1 quart of water to a boil. Add chicken base, clams with juice, all
of the shrimp and the whole pieces of cod and salmon. Return to a boil;
lower the heat and simmer for about 5 minutes. Strain the stock, and
reserve the seafood.

Stir the shallot/butter mixture into the stock. Flake the large pieces of
boiled fish and add the canned crabmeat. Add the heavy cream and sherry.
Bring to a simmer and heat through. Add chives, if desired.

This recipe yields 8 to 10 servings; 2 to 3 carb grams per serving.

Servings: 8