In a bowl combine all the ingredients except for the paprika and stir well. Pour mixture info a shallow pan and sprinkle with paprika. Bake at 325 degrees F for 90 minutes. Serve …
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Mix sour cream, clams, mayonnaise, onion, lemon juice, Worcestershire sauce, and celery seed well. Season with salt and freshly ground pepper to taste. Refrigerate for at least 1 hour before serving. If you’re serving as an appetizer, plate your dip with two or three different low carb snacks!
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It’s already a low carb and gluten-free clam chowder recipe to begin with, but you can address others, too. A paleo (or whole 30) version would simply replace the heavy cream with coconut cream. If you have a nut allergy, the unsweetened almond milk could be swapped with coconut milk, or regular dairy milk if you don’t mind the extra carbs.
DIRECTIONS. Mix sour cream, clams, mayonnaise, onion, lemon juice, Worcestershire sauce, and celery seed well. Season with salt and freshly ground pepper to taste. Refrigerate for at least 1 hour before serving.