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Low Carb Clam Chowder

Low Carb Clam Chowder


Prep Time 5 minutes
Cook Time 18 minutes
Course Appetizer, Dairy Free, Egg Free, Fish and Seafood, Nut Free, Soups and Salads
Cuisine American
Servings 8
Calories 209.6

Ingredients
  

  • 19.5 ounces canned clams
  • 4 slices bacon chopped
  • 1/2 cup onion minced
  • 1 cup celery diced
  • 2 cups daikon cubed
  • 2 cups chicken broth
  • 1/2 teaspoon fish sauce OPTIONAL-for "umami" flavor
  • 8 ounces cream cheese softened (or Kite Hill cream cheese for dairy free)
  • 2 tablespoons Red Wine Vinegar
  • 1 1/2 teaspoons Redmond Real salt
  • fresh ground black pepper to taste

Instructions
 

  • In a large skillet, fry the bacon, onion, celery, and Daikon pieces in a pan until bacon is crisp. Drain juice from clams over the onions, celery, and Daikon. Add chicken broth to cover, and cook over medium heat until veggies are tender.
  • Meanwhile, in a large, heavy saucepan, add in the cream cheese, stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition

Calories: 209.6 | Fat: 12g | Protein: 17.7g | Carbohydrates: 5.3g | Fiber: 0.3g | P:E Ratio: 1

Testimony of the Day

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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

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