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Re: Crockpot Recipes
I absolutely LOVE putting my soups, or anything that needs tenderizing into my slow cooker. My favorite right now is this New England clam chowder. In the directions she cooks it stove top, I saute the onion and celery, then just throw everything into the slow cooker except for the clams. I save those for the last 60-30 minutes or so (depending on your cooking heat) because I'm afraid of making them chewy and over cooked. I'm not a real big clam lover, I made it with a 10 oz can of baby clams and the flavor was a little too much for me (my husband loved it though), The first time I made this however I used one can of clams and one can of salmon at the end and it was delish! My husband likes his chowder thick so I do use a bit of thickener.
Lo-Carb Clam Chowder
Dana Carpender's 500 Low Carb Recipe's
8 Pieces of bacon
1/2 Cup Finely chopped Onion
1/2 Cup Finely chopped Celery
2 cans Clams (6 1/2 Oz each), drained with juice reserved
1 Cup chicken broth
2 Large Turnips, peeled and chopped into small cubes
1/2 teaspoon pepper
1/2 teaspoon thyme
salt
1 Cup heavy cream
1. Fry the bacon and set it aside, reserving the bacon grease. Saute the onion and celery in 3 Tablespoons of the bacon grease until they're soft.
2. Remove the onion and celery from the heat, and add the clam juice, chicken broth, turnips, pepper, thyme, and salt. Cover and cook over medium heat, stirring occasionally, until the turnips are soft (about 15 minutes).
3. Remove from the heat and stir in the heavy cream and clams. Crumble the bacon and add it to the soup. Reheat over a low flame and serve.
Yield: 4 servings, each with 13 grams of carbohydrates and 2 grams of fiber, for a total of 11 grams of useable carbs and 31 grams of protein.
I absolutely LOVE putting my soups, or anything that needs tenderizing into my slow cooker. My favorite right now is this New England clam chowder. In the directions she cooks it stove top, I saute the onion and celery, then just throw everything into the slow cooker except for the clams. I save those for the last 60-30 minutes or so (depending on your cooking heat) because I'm afraid of making them chewy and over cooked. I'm not a real big clam lover, I made it with a 10 oz can of baby clams and the flavor was a little too much for me (my husband loved it though), The first time I made this however I used one can of clams and one can of salmon at the end and it was delish! My husband likes his chowder thick so I do use a bit of thickener.
Lo-Carb Clam Chowder
Dana Carpender's 500 Low Carb Recipe's
8 Pieces of bacon
1/2 Cup Finely chopped Onion
1/2 Cup Finely chopped Celery
2 cans Clams (6 1/2 Oz each), drained with juice reserved
1 Cup chicken broth
2 Large Turnips, peeled and chopped into small cubes
1/2 teaspoon pepper
1/2 teaspoon thyme
salt
1 Cup heavy cream
1. Fry the bacon and set it aside, reserving the bacon grease. Saute the onion and celery in 3 Tablespoons of the bacon grease until they're soft.
2. Remove the onion and celery from the heat, and add the clam juice, chicken broth, turnips, pepper, thyme, and salt. Cover and cook over medium heat, stirring occasionally, until the turnips are soft (about 15 minutes).
3. Remove from the heat and stir in the heavy cream and clams. Crumble the bacon and add it to the soup. Reheat over a low flame and serve.
Yield: 4 servings, each with 13 grams of carbohydrates and 2 grams of fiber, for a total of 11 grams of useable carbs and 31 grams of protein.
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