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File in: No oil, Soup

Clam Chowder

Serves 8

  • 1 48 oz. can clam juice (6 cups)
  • 4 medium potatoes (peeled and cubed)
  • 1 small onion (chopped)
  • 3 - 4 cloves of garlic (pressed)
  • 2 cups chopped clams
  • 1/2 cup flour
  • 2 tbsp. chopped parsley
  • salt, to taste
  • pepper, to taste

Pour the clam juice into a large cooking pot. Add the potatoes and onions and cook on medium heat until the potatoes are almost fully cooked.

Turn the heat off. Mix the flour with 1 cup of water. When thoroughly mixed (no lumps) slowly pour into the soup, stirring constantly, so it will mix smoothly.

Add the clams, together with their juices. Heat to a boil, while continuing to stir so the flour does not become lumpy. Add the parsley, remove from heat and serve.

Variation: On oil days, first fry the onions in oil, then continue with the recipe.