Low-Carb, Gluten-free 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 or 1/4 C xanthan gum
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 or, like this last week, we enjoyed it while trying to get this year’s Christmas ready.  It’s kept a year in the freezer and was fabulous when reheated.
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.

318 calories, 8 gr protein, 26 gr fat, 15 gr carbs, 2 gr fiber.  Substituting xanthan gum reduces the carbs to 12.

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