Ingredients
The following ingredients have 4 Servings
- 1/4 pound Applewood Smoked Bacon (diced)
- 1 Shallot (minced)
- 2 Parsnips (peeled and chopped)
- 2 Carrots (peeled and chopped)
- 2 Potatoes (peeled and diced)
- 1 Tablespoon Flour
- 1 cup Low Sodium Vegetable Stock or Water
- 2 cans (6.5 ounces Chopped Clams)
- 1 cup Fat Free Half and Half
- 2 Tablespoons chopped Fresh Parsley
- Salt (Pepper, and Old Bay Seasoning to taste)
- Oyster Crackers (for serving)
Instruction
- Add the bacon to a heavy-bottomed soup pan set over medium heat. Once the bacon is browned and crisp, add the shallot, parsnips and carrots. Cook 5 minutes, or until they begin to soften. Stir in the flour and cook for another minute.
- Add the stock, the liquid from canned clams and the potatoes. Simmer over medium-high heat for 15 minutes, or until the vegetables are tender. Reduce the heat to low and stir in the clams and half and half. Cook until heated through. Stir in parsley and season to taste. Serve with oyster crackers.
