Clam chowder


¼ cup cut up gfcf bacon
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, diced
1 red pepper, chopped
1 handful fresh parsley, chopped
2 cans minced or whole clams
1 cup finely chopped potato
½ teaspoon sea salt dash of pepper
2 cups rice milk ( or other milk sub of choice)

Cook and stir bacon, onion, celery, and carrots in 2 quart saucepan until bacon is crisp and onion is softened. Drain clams, reserving liquor. Add enough water, if necessary, to clam liquor, to measure one cup. Stir clams, clam liquor, potato, salt and pepper into the bacon and vegetables. Heat to boiling, reduce heat. Cover and simmer about 15 minutes or until potato is tender. Stir in milk, parsley, and red pepper. Heat, stirring occasionally, just until hot. (do not boil.)

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.