Low Carb Manhattan Clam Chowder (Please Add your Chowder recipes here too!)

Made this earlier and enjoying a cup as I post this recipe.  Mmmmmm.....

Sorry, but I don't have NUT values on this.  It's my own recipe I've tweaked over time.  And as you'll see, it's easily "tweakable" to your personal tastes... add some of this or some of that, or leave it out if you don't like it.  Just don't be afraid to "sub and omit"... "sub and omit" Exactness in a recipe like this isn't necessary.                      *  Exported from  MasterCook  *

                        Manhattan Clam Chowder

Recipe By :  Wendy Perry Serving Size: 4+   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------  4           slices           bacon*   1           large           onions -- diced   1           15 oz. can    crushed tomatoes    1           15 oz. can    petite diced tomatoes**                                  carrots -- diced (OPT-adds a little carb)   1-2        cups            turnip-- peeled/diced   2           stalks          celery -- chopped *** (add +/- to suit you)    1              T.            dried thyme    1               t.            marjoram (if you have and like, OPT)                   Lots of     fresh ground black pepper    1                              bay leaf (or few dashes of Old Bay)    2          10 oz. cans   whole baby clams (including juice) or equivalent in fresh    1            bottle        Clam juice    2+ cups                    Chicken broth (depends on how thick or juicy you want your chowder to be)      1/4         c.            FRESH minced parsley    6           drops         Tabasco sauce -- or to taste (OPT) *If preferred, you can sub turkey bacon, but I don't like turkey, so I use either real bacon or sometimes Canadian Bacon. **Here is where you can add zing if you want... by subbing roasted tomatoes, or tomatoes with Chipotle, or any of the many diced tomato options depending on your taste buds when making Note:  Also, if I'm in a "spicy" mood, I'll use some V8 Juice in place of the chicken broth or the crushed tomatoes. ***If the celery I buy has some leafy greens on top, I chop up those and add in for additional flavor.  Don't throw those leaves away... they hold FLAVOR... finely chop and add into egg/chicken/ham salads. NOTE:  Sometimes I throw some shrimp into this chowder too... and I also like to finely dice a green or red pepper to add in... that gives a little hint of "sweetness" to the chowder.  And, I've even diced up some bottled roasted peppers and put in this chowder.  Roasted peppers or tomatoes add a whole nother level of flavor in the chowder.

In large non-stick saucepan or Dutch oven, heat oil.  Add bacon and onions and cook, stirring as needed until bacon is crisp and onions are soft, about 5 mins.

Add remaining ingredients except parsley and hot sauce.  Bring to boil, cover and lower to simmer for about 15 minutes, or until veggies are tender. Discard the bay leaf.  Remove from heat and stir in parsley and hot sauce.  Taste and add seasonings if any needed. OR, throw all into crock pot and cook and cook on HIGH for a few hours or on low all day for a yummy chowder when you come home from work after a day of Christmas shopping or work on a chilly winter eve! This will freeze GREAT! PERFECT SIDE FOR CHOWDER...                               Cheese Crisps

Recipe By: The Ultimate Low-Carb Diet Cookbook Serving Size: 10    I love these just plain w/out the cumin and they are zippy fast to make.  I sometimes make them with the new cheeses that have basil or chipotle in them, or just with regular old cheddar cheese too.

Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------     3/4         t.            ground cumin (OPT, if you want just plain cheese, leave out the cumin)      2            c.            freshly grated sharp cheddar cheese

Preheat oven to 425.  Line baking sheet with parchment paper.  Set aside.  Combine freshly grated cheese and cumin powder in large bowl and blend well.   On 1/4 of the baking sheet, sprinkle about 2 T. of the cheese to form a circle about 4" in diameter.  Repeat with 3 more circles.  Bake for 5-6 mins. or just until the cheese begins to show some color.  Do not let the cheese get too dark or it will taste bitter and lose its delicate cheese flavor.  Remove pan from oven and place on cake rack.  Allow crisps to cool for about 5 mins. or until you can slide a spatula under the edges and lift from sheet. Transfer to double thick paper towels to cool.

0 Carb 92 cal 6 g pro 8 g fat 0 fib 141 mg sod 24 mg chol

*Recommended not to use Low Fat or No Fat Cheese for these.

                   - - - - - - - - - - - - - - - - - -

A fun read about Chowders... Will The REAL Clam Chowder please stand up? Please share YOUR chowder recipes in this post too!