Low-Carb Clam Chowder and Low Carb Garlic and Cheddar Biscuits

Came up with this as my husband wanted New England clam chowder.  It is very creamy.  Even my little picky eater ate his whole bowl:)  I also made it with Low-Carb garlic and cheddar biscuits.  My Husband said "Restaurant quality" and the whole family gave it 5 thumbs up:)  YOU HAVE TO TRY IT!

Low Carb Clam Chowder
3 pieces thick-sliced bacon
2 celery stalks, chopped small
2 cloves garlic, minced
1/4 tsp ground black pepper
1/2 tsp onion powder
3/4 tsp Old Bay seasoning
3/4 cup heavy cream
3/4 cup half and half
3 cups cauliflower, chopped and cooked until tender
1 10oz can whole baby clams, drained, reserve juice
1 tsp dried thyme
2 TBsp minced fresh parsley
1/2-1 tsp guar gum(thickner)

Chop bacon into small cubes and cook until crisp.  I cooked it right in my soup pot.  Remove bacon with slotted spoon and drain on paper towel.  Pour off all but a tablespoon of rendered fat.
Saute the celery in the bacon fat until softened.  Add garlic, onion powder, pepper, Old Bay seasoning.  Stir and cook for about a minute.
Add the heavy cream, half and half, the reserved clam juice, and stir,  Bring until an almost boil.  Add the clams, cauliflower, thyme, parsley and bacon, turn down heat to medium and cook until warmed.  Sprinkle the guar gum on top and stir.  Simmer for 1 minute.  I only used 1/2 tsp of gaur gum, but if you want it thicker add more.  Makes 4 servings
Each Serving: Calories 309, Total Fat 25g, Carbs 12g, Fiber 5g, Protein 12g, Net Carb 7g
*Atkins All Phases


Low Carb Garlic and Cheddar Biscuits
1/2 cup butter, melted and slightly cooled
1 cup almond flour
4 eggs
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp baking powder
2 cups cheddar cheese, shredded
2 TB minced fresh parsley

Pre-heat oven to 400 degrees.  Grease cookie sheet with shortening. 
Whisk together eggs, butter, salt and garlic powder.  Add almond flour and baking powder and whisk until there are no lumps.  Fold in cheese.
Drop batter using a ice cream scoop onto the greased cookie sheet about 3 inches apart.  Bake for 15 minutes or until lightly browned.
Let cool in pan for 5-10 minutes before removing and serving.  Makes about 12 biscuits
Cool completely before storage or they won't stay crisp.   These biscuits are flatter then "normal" biscuits and taste just like the biscuits from Red Lobster:)
Each Biscuit: Calories 213, Total Fat 19g, Carbs 2.2g, Fiber 1g, Protein 8g, Net Carbs 1.2g
*Atkins Phase 2 and up