Clam chowder, low-carb style!
As someone who is healthiest when they keep their carb intake low, I decided I’d try my hand at making a clam chowder that wasn’t loaded with potatoes.
I have many friends and clients who are “protein types”, like my husband and myself, so this recipe is for all of you too!
- 2 slices bacon (I used beef bacon because I have a pork sensitivity, but I bet that would be even tastier)
- 1/2 cup cream
- 3 cans minced clams (6.5 oz)
- 2 stalks celery
- 1 large carrot
- 1 medium potato or sweet potato
- 2 bay leaves
- 1/2 tsp thyme, rosemary, & garlic salt
- Black pepper to taste
- Optional: onion, corn
Chop up bacon, celery, carrot, and potato (and onion & corn if you choose) into bite-sized pieces. Toss bacon into a medium sized pot, medium heat, and cook for several minutes before tossing in the veggies and herbs. Cook for 3-5 mins, stirring occasionally, and then add clams and cream. Cover and let cook on low heat for 30 mins.
This soup was divine! Bacony and satisfying, this chowder isn’t thick, but it is satisfying and won’t send your blood sugar on a roller coaster ride. Enjoy!
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