Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Low Carb New England Clam Chowder

Submitted by: Nancy on 03/21/2003
3502 views
2.79 avg rating
194 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

3 dozen clams, or use 1 can 6 oz size of chopped clams
5 slices of bacon, diced
1 medium onion diced

2 Cups of seafood stock (Chicken stock works also)
1 Bay leaf
2 Tablespoons minced fresh parsely
2 Cups of Heavy Cream
salt and pepper to taste

Directions

If you're using fresh clams, wash and steam clams on about 6 inches boiling water until shells open -- about 4-5 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

Servings

Serves 6

Time to prepare

40-45 mins to prepare.

Difficulty

Easy
 

Comments

 
 
Search