I made a lovely seafood chowder today with a handful of crawfish I had leftover in the fridge, and a large can of baby clams. Using my last zucchini in the house for the “potatoes” in my chowder, the marriage of flavors in this soup was meant to be. It came out VERY tasty and its extremely nutritious. Clams are just so good for you as they are very high in Vitamin B12. My hubby was not home today, so there is enough leftover for us to have for lunch tomorrow when he gets home. He’s going to really like this one! I omitted the cheese this time and added 4 slices of bacon instead. Yum! Was that ever good in it! This is suitable for all phases of Atkins and Keto diets. It is not suitable for Paleo but Primal folks who eat a little dairy once in awhile can enjoy this.
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INGREDIENTS:
2 T. unsalted butter
10 oz. zucchini, diced
1 oz. onion, sliced
4 oz. crawfish tails
1 10.5-oz can of whole baby clams with their clam juice
¼ tsp. Sriracha sauce or my Seafood Spice Blend
Dash each garlic powder and black pepper
¼ c. heavy cream
2 c. homemade seafood stock (I always boil my shrimp shells for mine and freeze)
1 4-oz can mushrooms, drained (optional)
½ c. shredded Cheddar cheese
3″ green onion, minced fine (for garnish)
DIRECTIONS: Melt butter in medium soup pot. Saute onion until it begins to soften. Add zucchini and saute until just tender-crisp. Add spices, cream, crawfish and clams with their juice, the seafood stock (you can use chicken stock if you do not have any), mushrooms and Cheddar cheese. Lower heat to medium and allow the cheese to melt, stirring often to prevent it from burning on the bottom of the pan. Cheddar does not melt easily in liquid. Allow cream to thicken up a few minutes or you can thicken (if desired) with your favorite thickener. Serve piping hot with a sprinkle of green onion on top for garnish.
NUTRITIONAL INFO: Makes four 1-cup servings. Each contains:
285 calories, 17.3 g fat, 11.35 g carbs, 2.42 g fiber, 8.93 g NET CARBS (clams are a bit carb-y), 22 g protein, 350 mg sodium
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