This recipe is a trifecta! It is delicious, nutritious and … truly diabetic friendly. It’s a win, win, win.
Winter is setting in here in Carolina and it is time for soups, stews and chili! I was thinking of making a delicious Chicken Stew using this recipe, “Mom’s Chicken Stew“, but I decided to make something a little different. A seafood based soup!
Making this bacon, oyster and clam soup is soooo easy! And it really really was tasty!
Note: This recipe would work just fine with ‘just’ oysters, or just clams … or just bacon. I almost added fish but decided to wait and make a ‘fish soup’ in the future.
Below is the finished product … it was so damn good!
- 2 cups of half and half – you can use heavy cream, but I chose a lowER fat option. If you want an even lowER fat option, cut the half and half with H2O, that’s water. :)
- 1 stick of butter (4 oz) – I used European style (highER fat) but any ‘real’ butter will do. DO NOT use fake butter or margarine.
- 6 oz of bacon – Of course more bacon would be better. ❤?
- 1-2 minced cloves of garlic – I actually used 7 cloves, but I really really love garlic. To be honest, it did over power the flavor of the oysters, clams and bacon. So I resorted to eating the garlic separately. Next time I’ll probably only use 2 minced cloves.
- 4 oz of clams – These were canned clams.
- 8 oz of oysters – This recipe made four full bowls of soup. 8 oz is just about right (with the clams and bacon).
- 1/2 of large onion
- salt, pepper and paprika to taste
- Fry bacon while mincing garlic and chopping the onion.
- Add half & half, juices from the oysters and claims, and butter in a pot, on low medium heat. Stir to prevent sticking.
- Once garlic and onions are ‘clear’, using a fork and knife, rough cut the bacon into bite sized pieces. Picture below before the rough cutting. I almost ate just THIS! It was tempting.
- Next cut off the burner but leave the skillet on the burner to keep the mixture warm/hot.
- Once the butter is melted and steaming a little, I added the clams and oysters to the pot.
- Add the bacon, onion, and garlic to the pot. Turn up the heat if you are in a hurry to Medium High (I was) but stir more frequently.
- Once the oyster’s edges turn ‘up’… I cut the heat off, but left the pot on the burner and poured my first bowl.
Experiment … Play with Food
In case you didn’t notice, I didn’t add a staple of most (many) chowders, stews or soups… potatoes. I don’t eat any foods that spike my blood sugars and potatoes spike my blood sugars.
If this soup is not ‘thick’ enough for you, you can always add coconut flour or other low-carb thickeners. I used coconut flour in the “Mom’s Chicken Stew” post I mentioned above.
Bottom line is this… there is absolutely no reason to eat foods that spike your blood sugars. There are almost always a low-carb alternative.
** Click here for all of my food posts, and you’ll see what I mean.
I eat very simply ‘today’. I usually just cook and eat meat. However, if you need to eat a variety of foods, click this link to see all of the alternatives that I’ve tried.
You can always google your favorite food and low-carb. For example, “low carb pasta”. Just make sure that it is TRULY low carb. I’ve made a ‘pasta’ using a mandoline stringer and summer squash.
Here is a link to my meal plan, a meal plan you can ‘live’ with. ❤
Peace, love and TRULY normal blood sugars to you.