Clam Chowder - Without the Potatoes!

Watching your carbs? This soup will knock your socks off.  The depth of flavor is fabulous.  I found this recipe on-line during one of my low-carb recipe searches.  Only 10 net carbs.

Ingredients:

• 1 1/2 cups heavy cream
• 6 strips bacon, chopped
• 3 large celery stalks, chopped (about 1 1/2 cups)
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 1 bottle (8 ounces) bottled clam juice
• 3 cans (6 1/2 ounces each) chopped or minced clams, drained, juice reserved
• 6 cups cauliflower, steamed of boiled until very tender (about 1 large head)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• salt and freshly ground pepper
• 1 tablespoon fresh parsley, chopped for garnish (optional))

Directions:

In a small saucepan over medium heat, cook cream until reduced by half, about 20 minutes.In a large saucepot over medium heat, cook bacon until slightly crispy, about 4 minutes. Remove 2 tablespoons bacon and set aside for garnish. Add celery to pot and cook until slightly softened, about 4 minutes. Stir in chicken broth, bottled clam juice and reserved clam juice and bring to a simmer for 3 minutes, until celery has completely softened.In a blender, puree cooked cauliflower and 2 cups of soup broth until very smooth, about 2 minutes. Return to saucepot. Stir in clams and bring soup to a simmer for 4 minutes.Turn heat off and stir in reduced cream, Worcestershire and Tabasco. Season with salt and pepper, garnish with reserved bacon and parsley and serve hot.

Makes: 6 servings