Clam Chowder – Spaghetti

In my book, Fighter Pilot in the Kitchen, I have a wonderful and easy recipe for Shrimp Chowder.  Please check it out.  The recipe I offer here is a version, but without the potatoes, using canned clams.  Again, wonderful, tasty and very rich.

This is a very easy recipe and exquisite to eat solo or with your guests.

  • 1 can cooked clams (easy to substitute canned shrimp or other seafood for variety.  Or several at once.)
  • 1 cup buttermilk
  • 1 cup cream
  • 1 cup water
  • 2 cups grated cheese, white cheddar or parmesan or both
  • 2 grated carrots
  • 2 cups yoghurt
  • 2 tablespoons butter
  • salt and pepper to taste

Combine all ingredients in sauce pan.  Heat on low heat, stirring occasionally to prevent sticking on the bottom of pan.  Add 2 tablespoons corn starch blended to 1/2 cup water.  Slowly stir in hot Chowder to thicken. Serve over rice pasta, or rice or eat as a soup.

There are almost zero carbs in this recipe if you use only whole fat ingredients and eat as a chowder without the rice or pasta.  If on a low salt diet, drain the water from the clams and discard.




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