Reducing the potatoes by half, and adding cauliflower in its place, lowers the carbs in this creamy meal-in-a-bowl. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Drain clams, reserving liquid. Chop half of the clams; set chopped and whole clams aside. Add enough water to the reserved clam liquid to measure 1 1/2 cups; set clam liquid aside.

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  • Coat a large saucepan with cooking spray; heat saucepan over medium heat. Add bacon, onion, and celery to saucepan. Cook for 5 to 8 minutes or until onion is tender and bacon is cooked through, stirring occasionally. Remove bacon from pan; drain on paper towels. Chop bacon and set aside.

  • Stir potatoes, cauliflower, thyme, pepper, and reserved clam liquid into onion mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until potatoes are tender. Remove from heat; cool slightly. Transfer half of the potato mixture (about 2 cups) to a blender or food processor. Cover and blend or process until smooth. Return to the remaining potato mixture in saucepan.

  • In a medium bowl, whisk together milk, half-and-half, and flour until smooth. Add all at once to potato mixture. Cook and stir just until boiling. Stir in chopped and whole clams and carrots. Return to boiling; reduce heat. Cook for 1 minute more. Sprinkle each serving with chopped bacon.

Nutrition Facts

208 calories; 3.1 g total fat; 77 mg cholesterol; 642 mg sodium. 24.6 g carbohydrates; 22.2 g protein; Full Nutrition

Reviews (1)

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Rating: 1 stars
01/15/2019
Not sure if it was the can of clams I bought or what but this was very pungent and even after adding a Tablespoon of lemon to try to lift the wang. I even tripled the bacon. This is a no go for us.:p Read More