Cheater Clam Chowder
Serves: 4
  • 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
  1. Cook bacon in a large pot until crisp. Remove the bacon and leave the grease.
  2. Add onion and cook over medium heat until translucent.
  3. Stir in flour and cook for about a minute.
  4. Add celery salt and clam juice, and stir, scraping the bottom of the pot.
  5. Add clams, milk, cream, carrots, parsnip, thyme, parsley and salt and pepper.
  6. 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