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Clam Chowder
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1 core of a fresh cauliflower (not the floret’s)
2 cups beef stock, bouillon or water
1 10 oz. can of clams and broth
1 tbl minced onion
salt to taste
1 tbl butter
2 cups heavy cream
1 spring or 1/2 tsp minced parsley
Dice cauliflower core; simmer 10 min our until cooked like a potato. Heat the cream and stock together. Add all ingredients and heat through. Makes 4 - 5 servings.
20 grams carbohydrates for the whole batch
4-5 grams per serving
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