Hybrid Clam Chowder
Ingredients
- 5 slices bacon
- 1 tbsp bacon drippings
- 3/4 cup chopped onion
- 1/4 cup chopped celery
- 1/2 tsp salt
- 3 tbsp arrowroot flour
- 1/4 tsp pepper
- 2 large cans baby clams ,drained (reserve liquid)
- 2 medium red potatoes ,chopped
- 2-3 carrots ,chopped
- 1 large can of either crushed tomato or diced tomato that has been blended
- 2 cups milk of choice (see notes)
Instructions
- In your large soup pot, fry bacon until crispy and set aside. In drippings, saute onions and celery until tender. Add potato and carrots. Measure blended tomato and then add enough clam juice to make up three cups. Add arrowroot, salt and pepper to pot and stir to distribute. Add bacon and clams. Cook over low heat until heated through.
- Close to serving, add milk of choice or can omit if desired. I've used almond & coconut as well as nothing - all to great success. If using no milk, add extra clam juice to thin if it's too thick.
Notes
Freezes beautifully, just don't add the milk until you defrost it to serve. I rarely actually measure the veggies - it's a suggestion - and if a person wants it clammier (is that a word?!), use another can! It's very forgiving!