This is a delicate chowder, lighter than most. It features a lively-tasting clam broth enriched with cream and studded with clams.
1 dozen cherrystone clams, scrubbed
4 slices bacon
1 medium onion, chopped
1/2 medium carrot, finely chopped
2 large garlic cloves, minced or pushed through a press
1/2 cup dry white wine
1 (27-ounce) can or 3 cups bottled clam broth
3/4 cup cauliflower florets
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
1 pound haddock or halibut fillet, cut into 2-inch chunks
1/2 cup heavy cream
1. Place clams and 1 cup of water in a non-reactive stockpot with a tight-fitting lid. Set over high heat and cook 7 to 9 minutes, stirring once halfway through, until clams open. Cool. Remove clams from shells and chop, or if you prefer, leave clams in shells. Strain pan juice through fine sieve into a bowl, add clams to bowl, and set aside.
2. Cook bacon in a large saucepan until crisp. Remove, chop, set aside. Add onion and carrot to drippings; cook 6 to 8 minutes over medium heat. Add garlic, cook 30 seconds. Add wine and boil 1 minute. Add canned clam broth and cauliflower; bring to a boil. Reduce heat and simmer 10 minutes until cauliflower are tender.
3. Add fish and thyme; cover and simmer 5 minutes. Add cream and reserved clams with their juice. Cook 1 to 2 minutes until clams are lightly cooked and tender and soup is heated through. Divide among 6 bowls and sprinkle with bacon.
Prep time: 20 minutes
Bake/Cook time: 30 minutes
Carbohydrates: 5 grams
Net Carbs: 4 grams
Fiber: 1 grams
Protein: 20.5 grams
Fat: 17 grams