TATER HEAD'S WHITE CLAM CHOWDER
2 3/4 ounces onion, chopped, 1/2 cup
6 pieces bacon, chopped
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon basil
1/2 teaspoon paprika
2 teaspoons xanthan gum
3 tablespoons minced garlic, from a jar (not fresh)
2 stalks celery, chopped
1 medium carrot, chopped, 2 ounces
1/2 small cauliflower, chopped, 12 ounces
2 cups chicken broth
8 ounce bottle clam juice
Liquid from clams
4 tablespoons butter
2 1/2 cups heavy cream
2 tablespoons fresh parsley, chopped
2 10-ounce cans clams, reserving liquid
In a large soup kettle, cook the onion and bacon until browned; keep drippings in pot. In a small bowl, stir together the salt, pepper, basil, paprika and xanthan gum. Add the celery and carrots to the pot then sprinkle the spice mixture over them; stir in well. Add all remaining ingredients except the butter, cream, parsley and clams. Bring to a boil. Cover and simmer on the low heat about 25 minutes until the vegetables are very tender. Stir in the butter, cream and parsley; heat through. Add the clams and cook just until heated.
Makes 10 cups or about 10 servings
Can be frozen
Per Serving: 382 Calories; 35g Fat; 11g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per Batch: 3818 Calories; 346g Fat; 113g Protein; 80g Carbohydrate; 20g Dietary Fiber; 60g Net Carbs
