Low Carb Clam Chowder (Gluten-free)
Ingredients:
2 6.5-oz cans Clams (chopped finely, liquid retained)
1 lb Cauliflower (florets only, cut in small pieces)
1 1/2 cup Unsweetened almond milk
1 1/2 cup Chicken broth
1 cup Heavy cream (or coconut cream for paleo/dairy-free)
1 tsp Sea salt
1/4 tsp Black pepper (or more to taste)
Directions:
Combine all ingredients, except heavy cream, in a large pot. (Make sure you pour the retained liquid from the clams in there, too.) Bring to a boil.
Reduce heat and simmer for 10-15 minutes, until cauliflower is tender.
Stir in the heavy cream. Heat just enough for the soup to be hot again.
* If you prefer a thicker soup, you can puree part of it (including the base and cauliflower pieces), then return to the pot. Alternatively, you can whisk in a thickener like 1/4 teaspoon xanthan gum or 1 teaspoon arrowroot powder, then simmer until thickened.
Servings: 6
Serving Size: 1 cup
Nutritional Information: Calories: 228, Fat: 16g, Carbohydrates: 11g, Fiber: 4g, Protein: 12g
