Daily Good Pin
Clam Chowder with celery root
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Found this on ibreatheimhungry.
So satisfying, especially the next day. The celery root has a perfect potato consistency and a mild celery flavor. Its about 7 net carbs per serving.
4 slices bacon, chopped
1/2 cup chopped onion
1 teaspoon minced garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
3 cups peeled and chopped celery root
8 ounce bottle of clam juice
16 ounces raw chopped clams, reserve any juice
1 1/2 cups water
8 ounces mascarpone cheese
2 tablespoons butter
Cook the bacon in a large sauce pan over medium heat for 2 – 3 minutes, or until lightly browned but not crispy.
Add the onion, garlic, salt, pepper, and celery root, and saute for 2 – 3 minutes or until fragrant and the onions are turning translucent.
Add the water and all of the clam juice and simmer on low heat, covered, for 15 – 20 minutes, or until the celery root is tender.
Add the clams and mascarpone cheese, then stir until the mascarpone has melted and the broth is creamy.
Simmer on low, uncovered, for 3 minutes, or until the clams are just cooked through. Do not boil.
Remove from the heat and add the butter, stirring until melted.
Taste and season with additional salt and pepper if needed.
This is awesome, thank you! I bought a nice sized celery root with the intention of making a gratin, but other options are always nice in case my idea doesn’t turn out well.
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