About
This classic stew is typically thickened with a lot of cream and either cornstarch or flour. The amount of dairy is significantly reduced in this recipe, and the thickening agent is substituted with the wonder veggie: cauliflower! You’ll still taste plenty of meaty clams and bacon, so comfortably enjoy this low carb meal!
Ingredients
- ½ small head (4 in. dia) cauliflower
- ½ cup cream
- 4 medium slice (yield after cooking) bacon
- ¾ cup asparagus
- 1 cup spinach raw
- 1 teaspoon black pepper
- 6 ½ oz clams, canned
- 4 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon spices celery seed
- 1 tablespoon tabasco sauce
Instructions
- In a medium pot, place in chopped cauliflower and fill the pot with water. Bring the water to a boil, and cook the cauliflower until it is very tender. It should be soft enough to break apart easily.
- Drain the waiter from the pot, and either use an immersion blender to blend the cauliflower or use a food processor. Add in the heavy cream, and blend the cauliflower until it resembles mashed potatoes. Set this aside for later.
- Chop the bacon into rough pieces, and place them in a new, large pot. Cook the bacon over high heat until the bacon is cooked through and slightly crispy.
- Chop the asparagus and spinach, and stir these into the pot. Cover the soup pot, and let the veggies and bacon cook together on medium-low heat until the vegetables are soft.
- Stir the pepper in with the veggies and bacon. Pour in the canned chopped clams with all their juices. Pour in the chicken stock as well. Stir the ingredients together, and bring the soup to a strong simmer.
- Gently stir the creamy cauliflower into the soup. Stir in the salt, celery seed, and tobasco as well. Allow the soup to cook down slightly and thicken – about 5 minutes. Enjoy steamy hot!
Nutrition Facts
- Servings: 4
- Calories: 244.5kcal (per serving)
- Fat: 16.5g (per serving)
- Carbs: 6.7g (per serving)
- Protein: 17.3g (per serving)
