The last few weeks have been a whirlwind! We wrapped up some BIG home improvement projects, had a slew of company, got married, took a honeymoon trip to Dallas and are now settling into some new normal....at least for a bit!
He turned to what he knows how to cook best -- chili and clam chowder. He made a soup feast and everyone was satisfied. Little did they know that he fed them the low-carb way. With a little consulting from me, he de-carbed his old recipes like a pro.
He graciously has granted his permission for me to share the chowder recipe with all of you. I can hardly wait for him to make it again -- look for more of Phil's delicious low carb creations in the future :)
2 Tbsp olive oil
1 onion, chopped
6 ribs celery, chopped
4 cloves garlic, finely minced
4 (about 1 pound) turnips, diced
1 tsp dried thyme
3/4 tsp salt
1/2 tsp black pepper
2 bay leaves
36-40 ounces canned clams, drained, liquid reserved (chopped or whole baby clams)
chicken broth
2 c heavy cream
Open canned clams and drain. Add chicken broth to clam liquid to equal 5 cups and set aside. Set clams aside. In a large stock pot, add olive oil, chopped onion, chopped celery and garlic. Saute over medium heat, stirring frequently, until translucent - 8-10 minutes. Add clam liquid/chicken broth mixture, diced turnips and seasonings and bring to a boil over medium heat. Cover and cook until turnips are tender (20-30 minutes). Reduce heat to low and add heavy cream and clams and gently simmer, careful to not boil, for 1-2 minutes or until heated through. Remove bay leaves and discard. Serves 8 - each serving contains 275 calories, 8.69g carbs, 1.7g fiber = 6.99g net carbs. Garnish with chopped fresh parsley or bacon bits or BOTH!!
