on your browser
to print this recipe.
Myra’s New England Clam Chowder
I haven't figured out the carb count yet - I'm sure it's not as low as I usually like, but for an occasional treat, it was very good.
2-3 slices bacon, cut into small pieces
1/2 medium onion, coarsely chopped
1 6-ounce can chopped clams
1 1/2 cups raw cauliflower, cut into small pieces
1/4 teaspoon xanthan gum
1 cup heavy cream
1/4 teaspoon white pepper
Salt to taste
In a saucepan, sauté the bacon until it almost cooked through. Toss in the onions and slowly cook until the onions are translucent. In the meantime, drain the clam juice into a measuring cup, and add enough water to make 1 1/2 cups. When the onions are ready, add the clam juice & water, the cauliflower and the xanthan gum.
Cover and simmer for about 15-20 minutes, or until the cauliflower is
just tender. Add the chopped clams, and cook for about 5 minutes.
Turn off the heat and add the cream and pepper. Season to taste with salt.
Makes two HUGE servings.