Seafood Chowder

1 dozen cherrystone clams, scrubbed
4 slices of bacon
1 medium onion, chopped
1/2 medium carrot, finely diced
2 large garlic cloves, minced
1/2 cup dry white wine
1 (27 oz) can or 3 cups bottled clam broth
3/4 cup cubed Yukon Gold potatoes (about 1/2-inch dice)
1 tsp minced fresh thyme or 1/2 tsp dried
1 pound haddock or halibut fillet, cut into 2-inch chunks
1/2 cup heavy cream

1. Place clams and 1 cup of water in a nonreactive stockpot with a tight-fitting lid.  Set over high head and cook for 7 - 9 min, stirring once halfway through, until clams open.  Cool. Remove clams from shells and chop.  Strain pan juice through fine sieve into a bowl, add clams to bowl, and set aside.

2. Cook bacon in a large saucepan until crisp.  remove, chop and set aside.  Add onion and carrot to drippings; cook 6-8 min over medium heat.  Add garlic, cook 30 seconds.  Add wine and boil 1 minute.  Add canned clam broth and potatoes; bring to a boil.  reduce heat and simmer 10 minute until potatoes are tender.

3. Add fish and thyme; cover and simmer 5 minutes.  Add cream and reserved clams with their juice.  Cook 1 to 2 minutes until clams are lightly cooked and tender and soup is heated through.  Divide among 6 bowls and sprinkle with bacon.

Recipe makes 6 servings

Per Serving:
8.5g carbs
1g fiber
7.5g net carbs
25g protein
14.5g fat
281 calories

I found this in the recipe section of Atkins for life.  It was higher protein, less carbs and not all about the eggs...so here it is!  Page 254 is where it came from.