Cheater Clam ChowderPosted by in Food
I spent summers in Maine as a child where clam chowder was a staple of our lives. I still love to make it, but it’s a tough one because it does not freeze well, so I have to make the right amount so that there won’t be more leftovers than we can eat. I recently made up a batch but was out of celery so I had to improvise. I also admit I regularly use flour to thicken and do not have the patience to wait for the potatoes to do the work. Yes, I’m a cheater, but you’d never know eating this. This soup is ready in about half an hour and will serve 4 for dinner with a little bit leftover for lunch the next day.
Before I share the recipe, I also have to comment on the clams. I’m a cheater so I’m not using fresh clams. You shouldn’t be surprised. For years I was using frozen clams, but I stopped using them because they were from China and I wondered what was actually in them. Now I use canned clams in juice that is from Maine. They taste much better, are more tender, and the juice adds flavor. This soup is always a big hit in my house and it’s perfect for a cold day.
- 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.
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