Friday, November 09, 2007

Pumpkin Clam Chowder


1 T. oil
1 Onion, chopped...sautee in oil
3 cups or so of some sort of broth (I used fat free homemade chicken stock because the canned stuff is not on anyone's diet, but a veggie boullion cube and some water would work well.)
3-4 cups of cooked pumpkin
2 cloves of crushed garlic
juice drained off from 2 10 oz. cans of clams

Make the above into a soup. Once the pumpkin (it was in the freezer) is thawed and it's all hot, blend it all in a blender. Use a towel to hold down the top, lest it explode and burn your hand. Ask me how I know this.

2 cans of clams, chopped
1 cup fresh mushrooms, chopped
parsley
pepper
chives to taste.

Add the last ingredients after the pumpkin part is smooth and blended. Get it hot and serve.

This is really really really good. And it's low carb, legal or both a gluten free/casein free diet, Specific Carbohydrate diet and it has only 2 Weight Watcher points per serving. (I'm pretending like the recipe makes six servings).

Just in time for the nativity fast

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