Low Carb Clam Chowder Recipe

Carbs: 4.33 per serving
1 stick butter
1 small onion, chopped
4 stalks celery, chopped
1 pint heavy cream
2 cans (16oz each) whole baby clams
1 cup clam broth
1/2 cup chicken broth (optional)
4 tablespoons thyme
4 tablespoons arrowroot
2 small tomatoes, chopped (optional)
8 spears asparagus, cut into 1/8ths
Salt and pepper, to taste

In a medium size sauce pot, add the butter and melt on medium heat and sauté` till caramelized. Now add the arrowroot, which will make a roue and thicken it a bit. Stir for 2-3 minutes.

Now, slowly add the heavy cream and stir well, making sure it doesn’t come to a boil as the cream will burn. At this point, add the chicken broth – I used it, but not necessary) and lower the heat to a med-low setting. Add the clams, clam broth, tomatoes and asparagus, season with salt and pepper to taste, add more thyme if you like.

More Low Carb Soup Recipes Below:

Low Carb Soup Recipes
Baked Fauxtato Soup
Broccoli-Cheese Soup
Cabbage & Ground Beef
Cabbage Soup
Clam Chowder
Cream of Almond Soup
Cream of Chicken Soup
Cream of Mushroom Soup
Crock Pot Chicken Soup
Curried Red Pepper Soup
Egg Drop Soup
Hot & Sour Soup
Instant Cream of Mushroom Soup
Leftover Chicken Stock
Marche Wedding Soup
Mother'sBroth
Mulligatawny Soup
New England Clam Chowder
Pizza Soup