* Exported from MasterCook *

CLARISSA'S CLAM CHOWDER

Recipe By :The AUSSIE LC GOURMET from The Two Fat Ladies
Serving Size : 6 Preparation Time :1:30
Categories : 5-10G Low Carb Seafood Clams


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb clams, small, R-T-C -- 1kg
1/2 lb prosciutto -- 250gr.
or bacon, cut into sm pieces
1 onion -- finely diced
1 1/2 pints boiling water -- 850ml
1 lb cauliflower flowerets -- 500gr.
Salt and black pepper, freshly ground -- to taste
1 pt water
1/2 cup cream -- mix water and cream

boil or microwave cauliflower until tender. mash. Shuck clams or steam them open using a little white wine. Keep all the liquor from the shells.

In a heavy frying pan slowly fry the bacon and onions until golden; transfer to a saucepan. Add the boiling water, cauliflower and pepper and simmer for about 15 minutes. Add the clams, with their liquor, and the cream mixture. Bring to the boil and cook for 5 minutes, then remove from the heat and allow to sit for 1 hour.

Just before serving, reheat the chowder. Ladle into bowls over crumbled graham crackers. You can get rid of a lot of anger by putting your packets of crackers in a plastic bag and throwing them on the floor repeatedly, until they reach the required state of crumb. Or stamp on them, says my friend Claire Macdonald.


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Per Serving (excluding unknown items): 260 Calories; 10g Fat (33.9% calories from fat); 32g Protein; 10g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 1141mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Vegetable; 1 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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