Tater Heads' Clam Chowder Major Winner

[Barbo]

Tater Haid, where fort art thou oh Tater?

I made this tonight, found it on Linda Sue's board with a gorgeous picture of it and had everything here at home except the cream and parsely so ran
no I drove over to our ranch market and picked that up and got home and
WOW! I shall NEVER miss my white thick clam chowder every again.
DH Mr. Jay was impressed as well. Next time I make it we shall have it
with clam juice but crab meat. Oh I am already drooling over the next batch.

If any of you love white clam chowder, I suggest you try this soup.

Thank you big time for making one of my favorite comfort foods possible
on low carb.

barbo I just noticed that I am a senior member now.

[jackieba]

It is delicious. I made it several times last winter. I added a little of the Dixie Diner mashed taters to thicken and give a touch of potato flavor. Did have a problem with portion control though--I could easily eat double "serving" sizes or more.

[Tater Head]

[COLOR="Teal"]Thanks guys .

I noticed LindaSue changed it a little, she took out 1/2 the butter and also, I carmalize the onions first before adding anything, makes a huge difference in flavor[/COLOR]

Clam Chowder.......
Note: add drained clams last, so they don't get rubbery....

1/2 cup chopped onion
3 tbsp chopped garlic ( in jar)
2 celery sticks chopped
5 baby carrots chopped
1/2 a head cauliflower
2 cans chicken broth
1 bottle clam juice
2 10 oz. cans clams
1 stick butter......yes a whole stick ;-)
2 1/2 cups heavy cream
6 crumbled pieces cooked bacon
1 tsp salt
1 tsp pepper
1 tsp basil
1/2 tsp paprika
2 tsp Xathan gum

In a big pot sauté onion in a little oil cook on med-hi until carmel in color (must do this because it adds soooo much flavor). Then add in chicken broth,clam juices from canned clams plus 1 bottle of clam juice, all the veggies, crumbled bacon plus the bacon drippings and all spices except X gum.... simmer until veggies are soft.

Add 1 stick butter, 2 1/2 cups heavy cream, heat a little, then sprinkle in 2 tsp X gum, bring to a mild boil cook until slightly thicken, NOW! add the drained clams and cook for a couple of minutes. I got 6 ziplock bowls full.


Debbie....

PS, I also mash it a little, thickens it a touch

[Tecnokitty]

This looks SO yummy! I think I may give it a try next weekend but leave out the carrots as I do not like cooked carrots. Thanks for the recipe! Do you think it would still be good without the cauliflower? My DH hates cauliflower.

[Barbo]

I had it again tonight and it was better than ever. Love this stuff.

[jackieba]

I made it according to the original recipe (full butter, carmelized onions). I did omit the carrots and can't say we missed that. The cauliflower takes on the other flavors but gives that chewy texture you normally get from potatoes. I cut mine up in small pieces and didn't mention it was in there when I served it. You really don't taste the cauliflower (we're not fans of cauliflower either).

[nikkic]

Thanks for posting about this. I really have to make this next week. I agree about carmelizing onions. I do it a lot anymore. It gives things some extra flavor that you can't get other wise.

[Tecnokitty]

Thx Jackieba, I will try it with the caulilflower and hope he doesn't notice it

[CarolynF]

I'm going to make this and use shrimp sometime..and use more chicken broth..Me no like clams..

[Tater Head]

Originally Posted by CarolynF

I'm going to make this and use shrimp sometime..and use more chicken broth..Me no like clams..

Hey girlfriend, I have made thick chicken soup using this basic recipe. You just use more chicken broth instead of clam juices. Make life easy, and use chopped frozen onions in the freezer section, already shreddred carrots, and a store bought baked chicken and dice it up

Don't forget to carmelize those onions, adds big flavor boost

Deb

[CarolynF]

Deb..Will do, sweetie..I'm getting over the tummy flu..so will wait until I can really enjoy those carmelized onions.. Thanks..

[Barbo]

I did both onions and celery in the skillet with butter.

I cannot say enough good things regarding this chowder.

Next time it will have crab meat. I'll still use the clam juice.

[dogsrus]

Just 1 ? Does this freeze well? I like clam chowder but dh doesn't.Don't think I could eat all of this by myself. Just wondering.

[Tater Head]

Originally Posted by dogsrus

Just 1 ? Does this freeze well? I like clam chowder but dh doesn't.Don't think I could eat all of this by myself. Just wondering.

I do freeze leftovers, but it will be watery after thawing. Just add a little more cream and butter after you heat it up. It won't be thick as when first made, but still good.

[dogsrus]

Originally Posted by Tater Head

I do freeze leftovers, but it will be watery after thawing. Just add a little more cream and butter after you heat it up. It won't be thick as when first made, but still good.

Thank you

[LindaSue]

I've frozen it too and it came out fine.

[walkingwoman]

I this recipe.

[lildragonfly]

I dont have xanthan gum can i sub anything for that in this recipe? Also what is nutritional info on this?

[LeighDear]

I make my seafood chowder with this recipe....

I use shrimp, scallops and crab instead of the clams....and in place of clam juice, I buy my shrimp with the heads & shells on (an advantage to living in Florida!), then clean my shrimp, cover the heads & shells with water in a large saucepan & boil it down for my broth....I make up the rest with chicken stock....

And oh yeah....I stir in some sherry at the end to give it some zip!

It's a FABULOUS recipe.....

[Cocapelle]

Sounds really good. I miss clam chowder. It's an easy recipe to follow, too! Thanks.