Low Carb Clam Chowder with Mushrooms
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 2 tbs unsalted butter
- 2 green onions chopped
- 8 oz sliced mushrooms
- 6.5 oz can of chopped clams including juice
- 1 cup broth or stock vegetable, fish or chicken
- ¼ tsp xanthan gum
- ½ cup heavy cream
- salt and black pepper to taste
- fresh flat-leaf parsley chopped
Melt the butter in a saucepan and add the olive oil, green onions and mushrooms. Saute for 3-4 minutes until the mushrooms start to soften.
Add the clams (with their juice), the stock or broth, then sprinkle over the xanthan gum. Bring to the boil then reduce to a simmer for 5 minutes.
Add the cream, heat through then test for seasoning. Add salt and black pepper if necessary.
Pour into bowls and garnish with the chopped parsley.
Calories: 354kcal | Carbohydrates: 8g | Protein: 7g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 116mg | Sodium: 595mg | Potassium: 438mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1640IU | Vitamin C: 4.6mg | Calcium: 53mg | Iron: 1mg