WebAdd the clams and mascarpone cheese, then stir until the mascarpone has melted and the broth is creamy. Simmer on low, uncovered, for 3 minutes, or until the clams are just cooked through. Do …
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WebBring the clams and their liquid to a boil in a large pot of water. When the liquid has reduced by about half, turn down the heat to low and cook for 5 minutes. In a …
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WebLow Carb Clam Chowder Recipe Recipes with Ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around the world. Recipe Instructions Cook the bacon …
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To make the sauce, start out by melting butter in a pan over medium high heat. Then add garlic and cook for about 2-3 minutes. The clam meat is added in next and it’s stirred over the heat for another 2-3 minutes. Next, the white wine and olive oil are added and then the mix is brought to a boil. This is then simmered until the liquid is reduced.
Cook linguine in a large pot of boiling salted water according to package instructions. Set aside. While the linguine is cooking make the clam sauce. Open the canned clams. Drain the juice from the clams into a medium-size mixing bowl. Set aside. In a large skillet, over medium heat, melt butter and olive oil.
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 the clams and mascarpone cheese, then stir until the mascarpone has melted and the broth is creamy. Simmer on low, uncovered, for 3 minutes, or until the clams are just cooked through. Do not boil.
In a mixing bowl, beat cream cheese until smooth. Stir in sour cream, garlic, parsley, Worcestershire sauce and hot sauce. Stir in drained clams. Add reserved clam juice from the canned clams to thin the dip to desired consistency. Chill for 1-2 hours before serving. Serve with potato chips or crackers.