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Old 03-06-2014, 01:42 PM   #1
JHoberer
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Anyone have a super New England Clam Chowder recipe?

I'm craving a bowl from Red Lobster...

I am open to using radishes or turnips as potato or something unique.

I have never cooked with clams before.
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Old 03-06-2014, 02:00 PM   #2
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Here's my recipe. The cauliflower takes the place of the traditional potatoes in the soup; you could also use turnips, chayote squash, or daikon radish in place of the cauliflower. (I don't use any thickener, but you could thicken with a bit of xantham gum or glucomannan if you wanted to.)

Lower Carb New England-Style Clam Chowder

4 slices thick-cut bacon, diced
2 tbsp. butter
1/2 c onion, diced
1/2 c celery, diced
1/2 tsp dried thyme
1/4 tsp Old Bay Seafood seasoning
2 cups cauliflower florets, coarsely chopped
2 cups clam juice
2 cups clams (canned or frozen are fine)
1 cup heavy cream or half-n-half
salt and pepper, to taste

In a large pot over medium heat, cook the bacon until it is crispy, about 5 minutes. Remove bacon with a slotted spoon to a paper-towel lined plate; reserve.

Add the butter to the bacon drippings. Add onion and celery and cook until onion is translucent. Add the thyme, Old Bay Seasoning, cauliflower and clam juice. Bring to a boil; reduce heat, cover and simmer for 10 minutes, until cauliflower is tender.
Remove half the contents to a blender (be careful - HOT!) and blend until smooth; return to soup pot. Or, use a stick blender.

Add clams and the cream and heat until hot (do not boil). Season with salt and pepper. Ladle into soup mugs and top with a bit of the cooked bacon bits.

Serves 4 to 6
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Old 03-06-2014, 02:37 PM   #3
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My recipe is very similar to KCSoccer's except instead of cauliflower florets - I use the thick inner pieces, diced to look like pieces of potato. I use the florets for something else after I've cut away the thicker pieces for my chowdah!

It's pretty dang good that way, and if you cook the cauliflower pieces first in a little clam juice or chicken stock, it makes it even better. Just til they're barely tender. Then sauté them in the bacon grease, then continue on with the recipe.
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Old 03-07-2014, 10:00 AM   #4
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This forum is making me so hungry this morning! Thanks for this recipe! I am going to make chowder this weekend, and serve it with some of those almond flour cheese biscuits. Yum!
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Old 03-07-2014, 10:34 AM   #5
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My first post here!

I have made LC clam chowder using celery root instead of potatoes. It's INCREDIBLY good. Celery root looks to be challenging to peel and chop, but take the plunge. It's so worth it!

I also use chicken broth, canned clams, cream, onion, celery, salt and pepper in the recipe. You could also crumble in some bacon.
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Old 03-07-2014, 10:48 AM   #6
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Quote:
Originally Posted by RobEB View Post
My first post here!

I have made LC clam chowder using celery root instead of potatoes. It's INCREDIBLY good. Celery root looks to be challenging to peel and chop, but take the plunge. It's so worth it!

I also use chicken broth, canned clams, cream, onion, celery, salt and pepper in the recipe. You could also crumble in some bacon.
Rob, do you follow the same technique as some of the other posters in this thread? Cube it, simmer and puree some? Does it give a smooth texture?

Editted to add:
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Old 03-07-2014, 11:30 AM   #7
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CAULIFLOWER BISQUE - Linda's Low Carb Menus & Recipes

This recipe make really good Clam Chowder. I just add a large can of clams juice and all to this recipe.
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Old 03-07-2014, 12:41 PM   #8
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You might want to look at Rhode Island chowder, which is not so cream or potato dependent. But to my taste, when I want clams I make Clams Possilipo. No potatoes, much lower carbs and, to me, even better . . . but I do love a good bowl of chowder!
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