Servings: 6 servings
Calories: 308kcal
Ingredients
- 8 slices bacon, diced
- 3 tablespoon salted butter
- 1 med onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 head cauliflower, diced
- 2 tablespoon tomato paste
- 2 8 oz bottles clam juice
- 4 cups chicken broth
- 1 cup tomato sauce
- 2 bay leaves
- 1 tsp dried thyme
- ½-1 cup heavy cream
- 2-3 cups canned baby clams, drained and rinsed
Instructions
- In a large dutch oven, over med-high heat, sauté the diced bacon with the butter.
- Add in the onion, carrot, celery, and cauliflower. Continue to sauté for just a few minutes, until the veggies begin to soften. Add the tomato paste, stirring until a dark red color develops.
- Add the clam juice, chicken broth, tomato sauce, bay leaves, dried thyme. Simmer until the veggies are tender.
- Add heavy cream to the chowder mixture and bring it back to a simmer.
- Add in the drained and rinsed clams. Cook until the clams are warmed through.
- Remove the bay leaves and enjoy!
Notes
You can swap out the cauliflower with potatoes. They are interchangeable and both are delicious!
Nutrition
Serving: 1serving | Calories: 308kcal | Carbohydrates: 23g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 1243mg | Potassium: 747mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4844IU | Vitamin C: 57mg | Calcium: 99mg | Iron: 2mg
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