2 3/4 ounces onion, chopped, 1/2 cup
6 pieces bacon, chopped
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon basil
1/2 teaspoon paprika
2 teaspoons xanthan gum
3 tablespoons minced garlic, from a jar (not fresh)
2 stalks celery, chopped
1 medium carrot, chopped, 2 ounces
1/2 small cauliflower, chopped, 12 ounces
2 cups chicken broth
8 ounce bottle clam juice
Liquid from clams
4 tablespoons butter
2 1/2 cups heavy cream
2 tablespoons fresh parsley, chopped
2 10-ounce cans clams, reserving liquid

In a large soup kettle, cook the onion and bacon until browned; keep drippings in pot. In a small bowl, stir together the salt, pepper, basil, paprika and xanthan gum. Add the celery and carrots to the pot then sprinkle the spice mixture over them; stir in well. Add all remaining ingredients except the butter, cream, parsley and clams. Bring to a boil. Cover and simmer on the low heat about 25 minutes until the vegetables are very tender. Stir in the butter, cream and parsley; heat through. Add the clams and cook just until heated.

Makes 10 cups or about 10 servings
Can be frozen

Per Serving: 382 Calories; 35g Fat; 11g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per Batch: 3818 Calories; 346g Fat; 113g Protein; 80g Carbohydrate; 20g Dietary Fiber; 60g Net Carbs

This is a very nice, thick chowder. I simplified Tater Head's recipe a little, but didn't change the ingredients much. It's easier to add xanthan gum to dry ingredients so I added it along with the spices instead of having to gradually whisk it in at the end. I added a 1/2 teaspoon more salt and the parsley. I also cut back on the amount of butter by half. I'm sure that a whole stick of butter would taste wonderful, but I decided to save a few fat calories. I think I might also leave out the basil next time. The flavor is a little strong and masks the flavor of the clams too much. One other thing I might do differently next time is to sauté the onions in butter and omit the bacon or just use some bacon drippings and leave out the cooked bacon.

UPDATE: I just thawed and reheated some of the chowder that I'd frozen and the consistency suffers a bit. It looks a little curdled and isn't as creamy and thick as it was before freezing.

Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.