New England Clam Chowder
Source of Recipe
Chef Greg Pryor
Recipe Introduction
An American classic the Atkins way: Our soup is thickened with pureed cauliflower
List of Ingredients
.
1 1/2 cups heavy cream
4 strips bacon, chopped
3 celery stalks, chopped
2 cans (14 1/2 ounces each) reduced sodium chicken broth
1 bottle (8 ounces) bottled clam juice
2 cans (6 1/2 ounces each) chopped or minced clams, drained, juice reserved
3 cups cooked cauliflower
Dash of Tabasco sauce
Dash of Worcestershire sauce
2 tablespoons cold butter, cut into pieces
Recipe
1.In a small saucepan, cook cream 8-10 minutes over medium heat until volume is reduced by half.
2.In a large saucepot over medium heat, cook bacon until cooked, but not crispy. Add celery to pot; cook 5 minutes, until softened. Stir in chicken broth and reserved clam juice; bring to a simmer.
3.In a blender, puree cooked cauliflower, cream and 1 cup of soup until very smooth. Return to saucepot. Stir in clams. Bring soup to a simmer; cook 5 minutes.
4.Season with Tabasco and Worcestershire sauces. Swirl in butter until incorporated. Serve hot.
GOOD
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