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1 pound Bacon
1 med. Onion
1 stalk celery
1 medium potato -- chopped into small cubes
2 cups heavy cream
1/2 teaspoon pepper
1 cup chicken broth
4 cans clam, canned -- drain and save juice
be sure to read label -- some clams have
sugar in the juice
How To Prepare:
Fry bacon and set aside, save the bacon grease.
Chop the onion and celery together very fine, (puree in food processor/blender if you can.)
Mix onion and celery with 3 Tablespoons bacon grease, cook over low/med heat
until soft, mixing occasionally.
Remove from heat, add clam juice, potatoes, and spices, mix well.
Bring to a boil, stir and reduce heat.
Cover and boil at medium heat until potatoes are soft (about 15 minutes), mix occasionally.
Remove from heat and stir in heavy cream and chicken broth Crumble bacon and add to recipe.
Cook until hot (Do not boil !)
Add clams just before serving to heat them through, they are already cooked.
Keeps them from getting rubbery.
This is the best Clam Chowder I've ever had, and it's very filling.
Counts for canned clams based on 8.20 per cup, 4 cups
Number of Servings:
Carbs per serving - include all nutritional information if known: