(Crohn’s disease safe/Gluten free)
Adaptation of Clam chowder for the Special Carbohydrate Diet tolerant. Creamy clam and cauliflower soup — SCD-friendly
Cooking method: Instant Pot, three stages
Cooking time: 10 minutes sautéing, 6 minutes at High pressure, followed by natural pressure release.
Ingredients
- 3 (?) cup vegetable broth (can be reserved from previously boiled cauliflower)
- 2 cans chopped clams, with their juice
- 4 slices bacon, chopped
- ½ medium onion, chopped
- 2 celery stalks, chopped
- 2 small carrots, diced
- 250 g cauliflower, cut into florets
- 80 g butter
- 2 bay leaves
- Salt and black pepper to taste
Preparation
1. Sauté — 10 minutes
Set Instant Pot to Sauté. Cook bacon with butter, onion, and celery until softened and aromatic.
Meanwhile:
- Prepare the carrots and cauliflower.
- Drain the canned clams, reserving both the meat and liquid separately.
2. Pressure Cook — 6 minutes
Add cauliflower, carrots, vegetable broth, reserved clam juice, and bay leaves.
Pressure cook on High for 6 minutes, then allow natural pressure release.
The cauliflower becomes extremely soft and largely disintegrates, naturally thickening the soup without blending.
3. Finish
Open the pot and stir in the reserved clams. Season with salt and black pepper.
The residual heat warms the clams without additional boiling, preserving their tenderness.
Scientific Cooking Notes
- Texture: Pressure cooking breaks down cauliflower tissue sufficiently to produce a creamy consistency without flour, potatoes, or blending.
- Flavor: Bacon fat, butter, and clam juice provide richness and savory depth.
- Clams: Adding them last avoids unnecessary heating and toughening.
References
- Pressure cooker: Instant Pot or similar