Keto Clam Chowder скачать в хорошем качестве

Keto Clam Chowder

Serves 6 to 8. By Dennis W. Viau; modified from one of my own recipes. For this recipe I removed the potatoes, which are not keto friendly, and substituted zucchini. I also added cream. The result is a chowder that is just a delicious as the original. Ingredients: 2 10-ounce (283g) cans clams (each can: 5 oz./140g clams and 5 fl. oz./150ml clam broth) 2 to 3 tablespoons butter 5 to 6 ounces (140 to 170g) finely chopped onion (about ½ a medium onion) 3 medium zucchinis (about 1 pound/450g) cut into ½-inch (1cm) dice* 4 to 5 ounces (110 to 140g) prosciutto, diced small 1 cup (240ml) water 2 cups heavy whipping cream Salt and pepper to taste Directions: Drain the clams, retaining the broth in a separate bowl. Set the clams aside until needed. Melt the butter in a large saucepan and add the chopped onion. Sauté over medium heat until tender and translucent, about 5 minutes. Add the zucchinis, prosciutto, clam broth and water. Bring to a boil, reduce the heat to low, and simmer until the zucchinis are slightly tender, 2 to 3 minutes. Add the clams and cream. Season with black pepper. Return to the boil, reduce the heat, and simmer about 2 minutes. Remove from the heat, cover, and let stand at least 1 hour to allow the flavors to develop. Reheat and taste for salt. Serve. This chowder will taste even better the next day. *I have made this clam chowder with chopped stems of broccoli and/or cauliflower for a slightly different flavor, but just as delicious.