In a small saucepan, cook cream 8 to 10 minutes over medium heat until volume is reduced by half.
In a large saucepot over medium heat, cook bacon until cooked, but not crispy. Add celery to pot; cook 5 minutes, until softened. Stir in chicken broth, bottled clam juice and reserved clam juice; bring to a simmer.
In a blender, puree cooked cauliflower, cream and 1 cup of soup until very smooth. Return to saucepot. Stir in clams. Bring soup to a simmer; cook 5 minutes.
Season with Tabasco and Worcestershire sauces. Swirl in butter until incorporated. Serve hot.
This recipe yields 6 servings.
Carbohydrates: 7.5 grams
Net Carbs: 5.5 grams
Fiber: 2 grams
Protein: 9.5 grams
Fat: 36.5 grams
Formatted for MC6 06-23-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 257 Calories; 26g Fat (88.7% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 211 (91%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 63.6mg||20 %|
|Sodium 188.9mg||7 %|
|Potassium 158.8mg||4 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.8g|
|Protein 3.5g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 232
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