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.