Thursday, September 24, 2015

SLOW COOKER: CLAM CHOWDER

INGREDIENTS1/4 Cup Chicken Stock
4 Cloves Garlic – Minced1 Shallot – Thinly Sliced|
1 Leek, Cleaned, Trimmed, and Sliced2 Ribs Celery – Diced
1 Medium Onion – Chopped
2 Tbs. Butter
2 tsp. Sea Salt
1 tsp. Black Pepper
3 – 10 oz. cans of Fancy Whole Baby Clams – Drained2 Cups clam juice
1 lb. Thick Cut Bacon – Cooked Crisp, and Crumbled
8 oz. Cream Cheese – Softened
1 1/2 Cups Heavy Cream
1 tsp. Garlic Powder
1 tsp. Thyme

DIRECTIONS
Heat slow cooker on low setting.
To slow cooker, add chicken stock, garlic, shallot, leek, celery, onions, butter, and salt and pepper. Cover, and cook vegetables on low for 1 hour.

To the slow cooker, add clams, clam juice and bacon.

Add cream cheese, heavy cream, garlic powder and thyme.  Continue mixing until there are no visible clumps of cream cheese and all ingredients are well incorporated.

Cover and cook for 6-8 hours.
Makes 12 Servings
1 Serving:
Calories: 276
Carbs: 3.75 net g
Fat: 28.5 g
Protein: 12 g
Prep Time – 15 Minutes


peaceloveandlowcarb.com

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