New England Clam Chowder
Although classic chowder has both corn and potatoes, our tasty version – using cauliflower as a substitute – will still have you clam-oring for more.
Takes 10 minutes to prepare and 25 minutes to cook.
1 1/2 cups heavy cream
6 strips bacon, chopped
3 large celery stalks, chopped (about 1 1/2 cups)
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 bottle (8 ounces) bottled clam juice
3 cans (6 1/2 ounces each) chopped or minced clams, drained, juice reserved
6 cups cauliflower, steamed or boiled until very tender (about 1 large head)
1 tspn Worcestershire sauce
1/2 tspn Tabasco sauce
salt and freshly ground pepper
1 Tblspn fresh parsley, chopped for garnish (optional)
In a small saucepan over medium heat, cook cream until reduced by half, about 20 minutes.
In a large saucepot over medium heat, cook bacon until slightly crispy, about 4 minutes. Remove 2 tablespoons bacon and set aside for garnish. Add celery to pot and cook until slightly softened, about 4 minutes. Stir in chicken broth, bottled clam juice and reserved clam juice and bring to a simmer for 3 minutes, until celery has completely softened.
In a blender, puree cooked cauliflower and 2 cups of soup broth until very smooth, about 2 minutes. Return to saucepot. Stir in clams and bring soup to a simmer for 4 minutes.
Turn heat off and stir in reduced cream, Worcestershire and Tabasco. Season with salt and pepper, garnish with reserved bacon and parsley and serve hot.
Meal serves 6. Nutritional values per serving: 503 calories; carbohydrates, 13 g; net carbs, 10 g; fiber, 3 g; protein, 35 g; fat, 35 g.