Clam Chowder

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Clam Chowder
Clams are one of the healthiest foods in the world, as they are loaded with protein, iron, selenium, vitamin C, and so much more. Yet clams are also often criminally underutilized in everyday meal plans. This take on classic clam chowder cuts down drastically on the sugar and carbohydrates by substituting in cauliflower—but it still retains all the flavor of the classic preparation.
cuisine icon Cuisine
cuisine icon Course
cuisine icon Difficulty
cuisine icon Cooking Technique

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
5 - 6 servings
Ingredients
  • 2 cups full fat coconut milk
  • 2 bay leaves
  • 1 cup grass-fed bone broth
  • 1 pound cauliflower
  • 1 cup celery
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 4 ounce small onion
  • 7 ounce clams
  • 1 cup heavy whipping cream
Instructions
  • Add the coconut milk, bay leaves, bone broth, cauliflower, celery, black pepper, salt, and onion to the Instant Pot. Stir thoroughly.
  • Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 5 minutes on high pressure and let cook.
  • Once cooked, let the pressure naturally disperse from the Instant Pot for about 3 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot, remove bay leaves with tongs, and then stir in the clams and whipping cream.
  • Turn on Sauté mode, and let cook for 2 to 3 minutes (or until desired consistency). Serve, and enjoy!
Notes
  • Nutrition Facts
    Amount per serving
    Calories 314
    Total Fat 26.7g
    Total Carbohydrate 17.8g
    Dietary Fiber 4.4g
    Total Sugars 7.1g
    Protein 5.2g
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