Pour the entire can of chopped clams with the clam broth into the olive oil. Fill can with water and add to the mixture in the pan. Turn heat to low. Add parsley. Cook until pasta in done. …
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Add the clams together with the cream cheese and heavy cream and stir to combine; Simmer for another 3 minutes or until the clams are cooked through; Season to taste and serve with fresh herbs on top. This recipe for low-carb keto clam chowder is so easy and hearty that anyone loves it!
Add the chicken broth together with the bay leaf and simmer on low for 10 minutes; Add the clams together with the cream cheese and heavy cream and stir to combine; Simmer for another 3 minutes or until the clams are cooked through; Season to taste and serve with fresh herbs on top.
Add the clam juice, chicken broth, and the cauliflower florets. Add the dried dill, salt, and pepper. Bring to a boil then reduce to simmer and cook until the cauliflower is tender about 10 minutes. Add the butter and when it has melted stir in the heavy cream and the clams.
Add the clams and cook for 2 – 3 minutes or until all are opened (discard any that don’t open). If using canned, cook for 2 minutes or until heated through. Remove from the heat and add the zucchini noodles. Toss to coat and let sit for 2 minutes or until softened to your liking.