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%