5-INGREDIENT LOW CARB CLAM CHOWDER (GLUTEN-FREE)
This easy, gluten-free, low carb clam chowder recipe is creamy and healthy at the same time. Ready in just 15 minutes, with only 5 ingredients.
Provided by Maya | Wholesome Yum
Categories Main Course Soup
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 228 kcal, Carbohydrate 11 g, Protein 12 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 75 mg, Sodium 333 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
EASY 5-CAN CLAM CHOWDER (AND A JAR!)
A very simple way to make clam chowder. You do not dilute the soups at all, just dump them in. This is really nice served in individual bread bowls.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all of the ingredients together. If you feel the need, you may add a little milk to bring it to the right consistency.
- Heat this whatever way is best for you: stovetop, crockpot, microwave, campfire, etc. Watch closely so it doesn't burn. When hot, serve.
Nutrition Facts : Calories 180.8, Fat 5.7, SaturatedFat 1.7, Cholesterol 39.3, Sodium 1295, Carbohydrate 16.4, Fiber 1.1, Sugar 2.7, Protein 15.6
5-INGREDIENT QUICK CRAB CHOWDER
We've all heard of clam chowder and just love eating it! Here is a crab chowder you'll love, too. It is a yummy concoction conceived by Meghan Pembleton and submitted to our newspaper. :You can control some of the calories by your choice of milk in this recipe: use either whole, 2%, 1% or skim. Do not cut back on the half-and-helf, however; you need its creaminess in the chowder.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-high and cook potatoes until tender; about 15 minutes.
- Drain and return to pot; return pot to medium-high heat. Add milk and half-and-half and mash well with fork or potato masher.
- Gently stir in crab and green on;ions (you don't want to break up the lumps); season with salt and pepper. Cook until heated through and slightly thickened, about 3-5 minutes.
Nutrition Facts : Calories 243.5, Fat 11.6, SaturatedFat 7.1, Cholesterol 39.5, Sodium 93.4, Carbohydrate 28, Fiber 2.7, Sugar 1.3, Protein 8.2
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- In a large pot, melt the butter and add onions, celery and garlic. Sauté till the onions and celery are cooked. Add the xanthan gum and stir it well.
- Pour in the chicken stock and add the potatoes. Simmer on medium heat till the potatoes are tender and soft
- Add the 3 cans of minced clams and the bottle of clam juice with all the seasonings. Simmer on low heat for 10 minutes
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- Stir in the onion and celery and cook until the onion is soft. Add the clam juice, chicken broth, and the cauliflower florets. Add the dried dill, salt, and pepper. Bring to a boil then reduce to simmer and cook until the cauliflower is tender about 10 minutes.
- Add the butter and when it has melted stir in the heavy cream and the clams. Simmer on low for about 5 minutes until the clams are cooked.
- Optional: to thicken the clam chowder, combine the glucomannan and cold chicken broth with a whisk then stir it into the hot chowder.
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