Ingredients:
- 3 pieces thick-sliced bacon
- 1 medium onion, chopped small
- 2 medium celery stalks, chopped small
- 2 cloves garlic, pressed or minced
- ¼ teaspoon black pepper
- ¾ teaspoon Old Bay Seasoning (1 teaspoon if you like your soup a little spicy)
- OR ½ teaspoon celery salt and a pinch of cayenne pepper
- Flour or low-carb thickener - see introductory note
- ¾ cup heavy cream
- ¾ cup unsweetened soymilk (if you don't eat soy, can use milk, half and half, or even water)
- 1 cup clam juice
- 3 cups chopped cauliflower
- 2 6½ oz cans of chopped clams or 1 10 oz can whole baby clams
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 2 tablespoons minced fresh parsley
Preparation:
1. Chop bacon into small cubes and cook until crisp. I cook it right in the soup pot. Remove the bacon with a slotted spoon, and pour off all but a tablespoon of the rendered fat.2. Fry the onion and celery until starting to soften. Add the garlic and spices except the thyme. Stir and cook for about a minute. If you have decided to use flour to thicken, add it now, and stir for another 1 to 2 minutes. Count one extra gram of carbohydrate per serving for every tablespoon of flour you use.
3. Add the liquids and stir. Add the low-carb thickener at this point. I like to add it slowly by shaking it through a strainer and whisking it in so it doesn't clump. Stop a little before it's the way you like it because it will keep thickening as the mixture continues to heat. Turn the heat off when the mixture begins to simmer.
4. Steam, boil, or microwave the cauliflower just until fork-tender. Drain.
5. Add clams, thyme, cauliflower, bacon, and parsley. Heat again until just at a simmer.
Makes 6 servings.
Nutritional Information: Each serving has 6 grams effective carbohydrate plus 2 grams fiber not including low-carb thickener, 12 grams protein, and 226 calories. For using half and half instead of soy milk, add 30 calories and one gram of carbohydrate. For using milk, see Carb Counts in Milk and Milk Substitutes.
