Atkins Soup Recipes
Chowder, Clam, New England - Atkins Recipe
This Chowder, Clam, New England - Atkins Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Chowder, Clam, New England - Atkins Recipe, is that they can
all be seen as diet recipes in one form or another.
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Chowder, Clam, New England - Atkins Recipe
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Ingredients:
1 1/2 cup heavy cream
4 strip bacon, chopped
3 stalk celery, chopped
2 can reduced sodium chicken broth
1 bottle (08 oz) bottled clam juice
2 can chopped or minced clams, drained, juice reserved
3 cup cauliflower, cooked
dash of tabasco sauce
dash of worcestershire sauce
2 tbsp cold butter, cut pieces
Instructions:
Chef Greg Pryor
An American classic the Atkins way: Our soup is thickened with pureed
cauliflower.
1. In a small saucepan, cook cream 8-10 minutes over medium heat until
volume is reduced by half.
2. In a large saucepot over medium heat, cook bacon until cooked, but not
crispy. Add celery to pot; cook 5 minutes, until softened. Stir in chicken
broth, bottled clam juice and reserved clam juice; bring to a simmer.
3. In a blender, puree cooked cauliflower, cream and 1 cup of soup until
very smooth. Return to saucepot. Stir in clams. Bring soup to a simmer;
cook 5 minutes.
4. Season with Tabasco and Worcestershire sauces. Swirl in butter until
incorporated. Serve hot.
Servings: 6
Prep time: 10 minutes
Bake/Cook time: 25 minutes
Carbohydrates: 7.5 grams
Net Carbs: 5.5 grams
Fiber: 2 grams
Protein: 9.5 grams
Fat: 36.5 grams
Calories: 388
Servings: 1
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By eating what is sufficient man is enabled to work; he is hindered from working and becomes heavy, idle, and stupid if he takes too
much. As to bodily distempers occasioned by excess, there is no end of them.
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