1/2 cup finely chopped shallots (about 2)
1/4 cup finely diced celery
2 sticks butter
1 quart water
1 tablespoon chicken stock
2 6.5-oz. chopped clams with juice
1/2 lb uncooked shrimp, cleaned, shelled, deveined
1/3 lb cod (leave in one piece)
1/3 lb salmon (leave in one piece-remove skin)
4 cups heavy cream
1 small can crab meat
1/2 cup dry sherry
Chives for garnish, optional
Sautè shallots and diced celery in butter, until soft. Stir with a wire whip for 5 minutes, on low heat and set aside.
Bring 1 quart of water to a boil. Add chicken stock, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the shallot/butter mixture into the stock.
Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired.
Carb Count: 2-3 carbs per serving. Serves 6-8
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