Seafood Chowder Recipe
7.7g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:20 Minutes
Style:American
Cook Time:30 Minutes
Phase:Phase 2
Difficulty:Difficult
Style:American
Cook Time:30 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 2tspGarlic
- 0 1/2cupHeavy Cream
- 1medium (2-1/2" dia)Onions
- 4fl ozSauvignon Blanc Wine
- 0 1/2mediumCarrots
- 4medium slice (yield after cooking)Bacon
- 1tspThyme
- 32ozClams, raw
- 0 2/3lbAtlantic and Pacific Halibut
- 1TbspThick-It-Up
- 0 3/4cupCauliflower
- 27ozClam juice
DIRECTIONS
- Place clams and wine in a nonreactive stockpot with a tight-fitting lid. Set over high heat and cook until clams open, about 8 minutes.
- Cool, remove clams from shells and roughly chop.
- Strain accumulated juices through fine sieve into a bowl. Whisk in thickener, add clams and set aside.
- Cook bacon in a large saucepan over medium heat until crisp. Remove, chop and set aside for garnish.
- Add diced onion and carrot to drippings and sauté until lightly browned, about 6 minutes. Add minced garlic and sauté until aroma is released, about 30 seconds.
- Add canned clam broth and chopped cauliflower. Bring to a boil, reduce heat and simmer until florets are tender, about 5 minutes.
- Add fish and thyme, cover and simmer until fish is partially cooked, about 2 minutes.
- Add cream, reserved clams and cook, gently stirring, until chowder thickens slightly, about 4 minutes.
- Divide among 6 bowls and sprinkle with bacon before serving.
Cooking Tip
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
