Clam Chowder



2 small Onions, diced (12 oz)

1 bunch Celery Hearts, chopped (7.7 oz.)

8 Green Onions/Scallions, chopped (1.7 oz)

3 – 6.5 oz cans Chopped Clams, drained, juice reserved

2 – 8 oz. Bottles Clam Juice

8 Tbsp. Unsalted Butter

3 small Turnips, peeled & cut into chunks (17.7 oz)

4 oz. Sharp Cheddar Cheese, shredded

1 c. Heavy Whipping Cream

1/2 tsp. White Pepper

1 tsp. Dill, dried

2 Tbsp. Parsley, dried

8 slices Bacon, cut into 1/2″ pieces

12 oz. bag Frozen Cauliflower, cooked and mashed

What to Do:

Fry bacon in large stockpot over Med-high heat until crisp, remove bacon and set aside.

Reduce heat to medium, add butter, melt and add onions and celery and saute for 5 minutes, add clam juice and bring to boil over med-high heat.

Add turnips and spices, return to boil and reduce to medium heat, cover and cook for 10 minutes.

Remove lid, add clams, green onions, bacon bits, cheese and cream, stir well until cheese is melted, stir in mashed cauliflower.

Makes 8 servings

Sodium: 592mg     Fat: 33.47g     Fiber: 3.3g     Net Carbs: 11.31g           VeggieNet Carbs: 7.43g     Protein: 12.8g     Calories: 410

Ratios:   Carbohydrate: 15%     Fat: 73%     Protein: 12%

I made this again tonight but added a block of cream cheese into the cauliflower mashed and I love the results. Updated 2-7-2016

4 thoughts on “Clam Chowder

  1. Sounds good, and a girl after my heart, since you put bacon in your clam chowder. I do, too, and I think it absolutely MAKES New England chowder. I add some to all my fish chowders. Cheddar is quite unusual for clam chowder. But it would probably be good.


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