Clam Chowder

    Xanthan gum is the secret ingredient in this soup; 1/4 teaspoon added into the cream and broth makes the soup so thick and delicious, and you would never know it is not authentic “chowda.” This is also served with coconut oil candy for a fun way to eat the extra fat.

    35 g 40% heavy cream

    50 g chicken broth, Imagine free range

    18 g fresh clams, steamed

    9.5 g European-style butter

    9 g celery, raw, sliced thin

    6.8 g bacon, Smithfield, no sugar added, cooked

    1/4 teaspoon Xanthan gum, add more for a thicker soup

    15 g coconut oil mixed with 1–2 drops of Bickford flavor, 1–2 drops liquid sweetener then frozen to make coconut oil candy.

    Optional: salt/pepper, garlic powder

    After measuring all ingredients on a gram scale, mix the heavy cream, chicken broth, clams, butter, celery, and xanthan gum together in a microwavable bowl. Microwave in 30-second intervals, stirring very well each time, until heated to desired temperature. Add the bacon and the optional seasonings. Be careful not to over-salt, as the clams may add enough salt flavor by themselves. Serve with the frozen coconut oil candy.

    Dietitian’s Corner: Xanthan gum is a food thickener. Although it is made from carbohydrate, it does not contribute to the carbohydrate amount in foods because it consists of indigestible fiber. It can also produce a laxative effect, so be careful how much you use at a time and drink plenty of fluids.