Low-Carb Clam Chowder

We have served this every Christmas Eve
for as long as I can remember

1 1/2 cups butter, melted
3/4 cup brown rice flour
3/4 cup ground flax seed
3/4 cup almond flour

2 cups cauliflower, diced
2 cups celery, diced
2 cups onion, diced
2 cups green pepper
2 cups leeks, diced

2 1/2 cups chopped clams, undrained – see hint below 
2 tsp coarse ground black pepper 
3 T salt
1 1/2 T whole thyme 
12 bay leaves
2 shakes Tabasco
1 1/2 cups sherry wine 
4 T chicken base – Costco has this
4 cups water
1 1/2 cups clam juice
3 tsp xanthan gum

4 quarts half-and-half

Combine melted butter, flours and flax in oven-proof container and bake at 325 degrees for 30 minutes. (Don't try to skip this method, it doesn't taste the same.) In a large saucepan, combine remaining ingredients except half-and-half and xanthan. Simmer until vegetables are thoroughly cooked.

(At this point you can refrigerate it and then reheat and finish the next day.)

Mix the xanthan with a couple of cups of soup broth in a blender, then stir into the pot.  Stir butter-flour mixture into chowder and keep stirring until thick. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. I usually make plenty for Christmas Eve and then freeze the rest for later in January.

Hint:  I use a 51 oz can of clams from Costco, divide it in half and freeze the remaining portion for later use.  Then I add two small cans of clams to bring the measure to 2 1/2 cups.  Half of the liquid in the Costco can measures 1 1/2 cups.  Use that for the soup.  If you’re using a scales, the total in one can is 26 oz of clams and 3 cups of clam juice.

Makes about 32 one cup servings.

331 calories, 9 gr protein, 26 gr fat, 13 net carbs – the brown rice flour accounts for 3 of the net carbs.

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