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Kitty’s Clam Chowder

Carbs: 4.33 per serving

1 stick butter
1 small onion, chopped
4 stalks celery, chopped
1 pint heavy cream
2 cans (16oz each) whole baby clams
1 cup clam broth
1/2 cup chicken broth (optional)
4 tablespoons thyme
4 tablespoons arrowroot
2 small tomatoes, chopped (optional)
8 spears asparagus, cut into 1/8ths
Salt and pepper, to taste

In a medium size sauce pot, add the butter and melt on medium heat and sauté` till caramelized. Now add the arrowroot, which will make a roue and thicken it a bit. Stir for 2-3 minutes.

Now, slowly add the heavy cream and stir well, making sure it doesn't come to a boil as the cream will burn. At this point, add the chicken broth – I used it, but not necessary) and lower the heat to a med-low setting. Add the clams, clam broth, tomatoes and asparagus, season with salt and pepper to taste, add more thyme if you like (I did).