Thursday, January 29, 2015

Low Carb Clam Chowder

Low-Carb Clam Chowder

Cook time: roughly 15 minutes

Kitchen stuff used:
heavy stoneware stockpot, large
stick blender
casserole dish
tea kettle (for boiling water)


1 head cauliflower, raw
1 medium onion (yellow is better)
2 medium turnips
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup bacon, crumbled
1 tablespoon dry sherry
2 tablespoons chicken better than bullion + 4 cups boiling water
(use low-sodium chicken broth as a substitute if need be)
2 cups cream (half and half will make thinner soup for lower calories, but a smidge more carbs)
1 tsp cajun seasoning (tony cacheres, to taste)
1 squirt Worcestershire sauce (1/2 tsp?)
3 cans of clams (6.5 oz cans)
1 tbsp parsley flakes
optional: shredded cheese to top

Caveats: all measurements are approximations, based on handfuls, good sized splashes, healthy dollops, and to taste.

First, chop the cauliflower head up finely, stopping to scoop up the bits and dump them in a casserole dish. (Or, if you have a food processor, use that.) Add two tablespoons of water and cover with lid / plastic wrap with holes poked in. Microwave for 12 minutes. Don't worry if it finishes before you're ready to use it; that just cools the dish down enough to handle easily.

Second, start the stockpot on medium heat, with the olive oil inside. (If you don't have bacon crumbles, skip the olive oil and cut up some bacon to make bacon crumbles and oil.) Peel and dice the turnips into small chunks, toss 'em in. Dice the onion and toss it in, too, then mince the garlic and add it with the bacon crumbles.

Once the diced onion and turnips are rapidly turning sauteed, add the dry sherry and deglaze. (Scrape the browned deliciousness off the bottom of the pot.) Then, add in the chicken better than bullion and mix it until it coats everything. Add the water fresh out of the teakettle. (Or, if you don't have a teakettle, resign yourself to adding hot water and waiting for the mix to come back up to simmer.) Stir well to deglaze the bottom again. Add the cream, stir, and then add the cajun seasoning and squirt of Worcestershire sauce.

Open two cans of clams, and add them, including the juice. Get the cauliflower out of the microwave, and add it to the pot. Get out the stick blender and blend everything to a thick chowder consistency. Open the third can of clams and add it, including the juice, so you still have some nice chunky clam meat.

Realize this isn't going to look perfectly white like high-carb clam chowder, and throw in parsley flakes and stir to make it look prettier. Dish up, and add shredded cheese on top if you want to, just because you can.