Cheater Clam Chowder
- 4 slices bacon, chopped
- 1 medium onion, chopped
- ¼ cup flour (I used gluten-free)
- 1 tsp celery salt
- 16 ounces bottled clam juice
- 13 ounces canned clams with juice
- 2 cups skim milk (I used lactose-free)
- ¼ cup heavy cream
- 1 large carrot or 2 small, peeled and chopped
- 1 medium parsnip, peeled and chopped
- 1 medium potato, chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- salt and pepper to taste
- Cook bacon in a large pot until crisp. Remove the bacon and leave the grease.
- Add onion and cook over medium heat until translucent.
- Stir in flour and cook for about a minute.
- Add celery salt and clam juice, and stir, scraping the bottom of the pot.
- Add clams, milk, cream, carrots, parsnip, thyme, parsley and salt and pepper.
- Cook over medium high heat, keeping it just below a boil for about 20 minutes or until vegetables are tender and soup is thickened.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/cheater-clam-chowder/
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