Razor Clam Burger Recipes

Low Carb Keto Clam Chowder (5 Ingredients!)

WebDec 17, 2016 · Tap underlined ingredients to see the ones I use. 2 6.5-oz cans Clams (chopped finely, liquid retained) 1 lb Cauliflower (florets …

Rating: 4.9/5(42)
1. Combine all ingredients, except heavy cream, in a large pot. (Make sure you pour the retained liquid from the clams in there, too.) Bring to a boil.
2. Reduce heat and simmer for 10-15 minutes, until cauliflower is tender.
3. Stir in the heavy cream. Heat just enough for the soup to be hot again.

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Keto Clam Chowder Low Carb I Breathe I'm Hungry

WebSep 5, 2021 · Add the water and all of the clam juice and simmer on low heat, covered, for 15 – 20 minutes, or until the celery root is tender. Add …

Rating: 4.9/5(15)
1. Cook the bacon in a large sauce pan over medium heat for 2 – 3 minutes, or until lightly browned but not crispy.
2. Add the onion, garlic, salt, pepper, and celery root, and saute for 2 – 3 minutes or until fragrant and the onions are turning translucent.
3. Add the water and all of the clam juice and simmer on low heat, covered, for 15 – 20 minutes, or until the celery root is tender.
4. Add the clams and mascarpone cheese, then stir until the mascarpone has melted and the broth is creamy.

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Low Carb Keto Clam Chowder Recipe (Quick & Easy …

WebAug 21, 2021 · Cook the bacon over medium-high heat for 3-5 minutes or until lightly brown; Add a knob of butter to the pot together with the …

1. Cook the bacon over medium-high heat for 3-5 minutes or until lightly brown;
2. Add a knob of butter to the pot together with the chopped onion and garlic with a pinch of salt; cook until translucent, for about 5-7 minutes;
3. Add the chicken broth together with the bay leaf and simmer on low for 10 minutes;
4. Add the cauliflower and cook for 5 minutes;

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Keto Clam Chowder LowCarb and GlutenFree Five …

WebJul 22, 2019 · Over medium heat, add the bacon to a large pot and cook until crispy. Stir in the onion and celery and cook until the onion is soft. …

1. Over medium heat, add the bacon to a large pot and cook until crispy.
2. Stir in the onion and celery and cook until the onion is soft. 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.
3. Add the butter and when it has melted stir in the heavy cream and the clams. Simmer on low for about 5 minutes until the clams are cooked.
4. Optional: to thicken the clam chowder, combine the glucomannan and cold chicken broth with a whisk then stir it into the hot chowder.

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