Ingredients
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1 tablespoon olive oil
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1 large onion, diced
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2 large carrots, scraped and diced
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1/2 cup flour
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2 cups clam broth
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3 cups plain soymilk or 3 cups rice milk
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2 (6 1/2 ounce) cans chopped clams or 2 (6 1/2 ounce) cans minced clams
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1/2 teaspoon white pepper
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1 tablespoon dried parsley
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3/4 teaspoon salt
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1/2 teaspoon crushed thyme
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1 bay leaf
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4 cups baking potatoes, peeled and diced into 1 inch cubes
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salt and pepper, for serving
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fat-free saltine crackers, for serving
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1/4 teaspoon ground black pepper
Instructions
- In a large stockpot, heat the oil over medium heat. Add the onions and carrots and saute until softened.
- Gradually sift in the flour, stirring thoroughly and scraping bottom of pan.
- Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping.
- Stir in rice milk until mixture is smooth.
- Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes.
- Add diced potatoes, cover and simmer for an additional 30 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve with crushed Saltines.