Seafood Bisque

Sautè shallots and diced celery in butter, until soft. Add thickener, if desired, and stir with a wire whip for 5 minutes, on low heat and set aside.

Bring 1 quart of water to a boil. Add chicken base, 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.

This recipe yields 8 to 10 servings; 2 to 3 carb grams per serving.