Recipe by Michele Vieux/ CrossFit Invictus
Low Carb Clam Chowder
Since it is soup season in many parts of the world, here is one of my favorite classics turned low carb by eliminating the roux (flour paste) and substituting Cauliflower Rice for potatoes.
This is a hearty meal that is perfect as a stand-alone dish or with a small salad on the side.
- 2 tablespoons butter
- 2 cups Cauliflower Rice
- 4 stalks celery, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- ½ teaspoon all purpose seasoning (or salt & pepper)
- 3 bay leaves
- 1 pound cooked clams
- 16 ounces clam juice (optional)
- 32 ounces chicken broth
- 8 ounces coconut milk
In a large pot over medium high heat, melt butter then add celery, onion, garlic, salt, pepper and bay leaves. Add clams and cook another minute or two just so the flavors combine. Add all liquid and reduce to a simmer for 20-30 minutes to thicken the broth.
Cook the Cauliflower Rice separately for about 4 min in Micro wave or Sauce pan.
Dish out the soup and add Cauliflower rice to desired thickness and Serve and enjoy!