Vegetable Clam Chowder

• 6 small carrots
• 1 large potato
• 1 large onion
• 3 sprigs parsley
• 2 (8 oz. each) cans minced clams
• 1 1/2 qt. water
• 1 can tomatoes
• 1 c. canned or frozen lima beans
• 1 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. thyme
• 2 Tbsp. corn oil
• 3 Tbsp. flour

1. Scrape carrots; set aside.
2. Peel potatoes and cut into small pieces; set aside.
3. Peel onion and cut into thin slices; set aside.
4. Chop parsley.
5. Drain clams and reserve juice; set aside. Bring water to a boil in large saucepan.
6. Add carrots, potatoes, onions, tomatoes, lima beans, salt, pepper and thyme.
7. Cook until vegetables are tender.
8. Heat oil in skillet; stir in flour.
9. Add clam juice, mixing until thick.
10. Stir clam juice and oil into vegetable mixture.
11. Cook and stir until slightly thickened.
12. Add clams and parsley.
13. Taste to correct seasonings.

carrots, potato, onion, parsley, clams, water, tomatoes, beans, salt, freshly ground black pepper, thyme, corn oil, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282445 (may not work)