Clam Chowder

Nice and filling, rich and yet light, creamy and smooth. Everything you want in a flavorful bowl of clam chowder. If you want gluten free or dairy free follow the ingredients in parentheses.

Ingredients:

3 celery stalks chopped

1 onion finely chopped

1/2 cup fresh chopped parsley

2 cloves garlic minced

1 large russet potato diced

4 pieces bacon cooked and chopped

5 6.5 oz canned clams in clam juice drained and reserve juice

2 cups water

1 1/4 cup milk (Or almond milk for dairy free)

3 tbsp flour (Or gluten free flour for gluten free)

3 tbsp olive oil

salt and pepper to taste

cooking spray

Directions

First get your stock pot on the stove on medium heat. Spray pot with cooking spray add your celery, onion, parsley, garlic, and potatoes. Season with salt and pepper. Stir occasionally.

In a frying pan cook the bacon, once cooked remove from pan and chop. Add the bacon, water and clam juice to the pot with the vegetables. Bring to a boil once boiling turn heat down and allow to simmer.

In the frying pan the bacon was cooked, heat your oil and whisk in flour a little at a time until well incorporated. Once incorporated start whisking in the milk a little at a time until all the milk is incorporated. now take the milk mixture and add it to the pot with everything else. Now add the clams allow to simmer for a few minute.

Serve and enjoy.

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For a lighter version skip the milk, oil, and flour. This will give you a nice light broth that is just as good.

My family enjoys it either way. This recipe is just my rendition of a very popular soup. Hope you all enjoy it.