Creamy And Delicious Clam Chowder Low Er Carb Recipes

5-INGREDIENT LOW CARB CLAM CHOWDER (GLUTEN-FREE)

Steps:

• Combine all ingredients, except heavy cream, in a large pot. (Make sure you pour the retained liquid from the clams in there, too.) Bring to a boil.
• Reduce heat and simmer for 10-15 minutes, until cauliflower is tender.
• Stir in the heavy cream. Heat just enough for the soup to be hot again.

LOW-CARB KETO CLAM CHOWDER RECIPE (EASY & QUICK WITH BACON)

Steps:

• Cook the bacon over medium-high heat for 3-5 minutes or until lightly brown;
• Add a knob of butter to the pot together with the chopped onion and garlic with a pinch of salt; cook until translucent, for about 5-7 minutes;
• Add the chicken broth together with the bay leaf and simmer on low for 10 minutes;
• Add the cauliflower and cook for 5 minutes;
• Add the clams together with the cream cheese and heavy cream and stir to combine;
• Simmer for another 3 minutes or until the clams are cooked through;
• Season to taste and serve with fresh herbs on top.

KETO CLAM CHOWDER - LOW CARB

Steps:

• Cook the bacon in a large sauce pan over medium heat for 2 - 3 minutes, or until lightly browned but not crispy.
• Add the onion, garlic, salt, pepper, and celery root, and saute for 2 - 3 minutes or until fragrant and the onions are turning translucent.
• Add the water and all of the clam juice and simmer on low heat, covered, for 15 - 20 minutes, or until the celery root is tender.
• Add the clams and mascarpone cheese, then stir until the mascarpone has melted and the broth is creamy.
• Simmer on low, uncovered, for 3 minutes, or until the clams are just cooked through. Do not boil.
• Remove from the heat and add the butter, stirring until melted.
• Taste and season with additional salt and pepper if needed.
• Garnish with parsley and serve hot.

CREAMY AND DELICIOUS CLAM CHOWDER - LOW (ER) CARB

Steps:

• Stove Top: Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp. When bacon begins to crisp and the onion and saute until bacon is crisp and onion is translucent. Add the garlic and saute for another 2 minutes, making sure not to burin the garlic. Add broth from the canned clams and clam juice. Stir in potatoes. Cover and simmer until potatoes are fork tender, about 15 - 20 minutes. Mix in the minced clams, cream of celery soup, cream of potato soup, and the New England clam chowder and blend well. Add the diced butter to the top of the soup. Cover and simmer for about 30 minutes until flavors blend, stirring occasionally. Stir in cream and cook for about 5 minutes, or until heated through. Do not allow to boil.
• Crock Pot: Fry diced bacon over medium-high heat. Cook until almost crisp. When bacon begins to crisp and the onion and saute until bacon is crisp and onion is translucent. Add the garlic and saute for another 2 minutes, making sure not to burin the garlic. Add mixture to crock pot. Stir in the rest of the ingredients EXCEPT the butter and cream. Cook on low for 6 - 8 hours. Stir in butter and cream and allow to cook on low for 30 minutes to an hour or until butter is melted and soup is heated through.
• Ladle the chowder into bowls and serve with crusty bread or chowder crackers.

HEALTHY CLAM CHOWDER

Steps:

• In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.