hang on, soupy

Like I said yesterday, the weather is fighting against my need for Fall comfort foods! So I made soup anyway: clam chowder. Wait, you ask, clam chowder? Don't you have lactose issues? Yeah, so that's why I hadn't ever made a clam chowder before, they're usually too rich and creamy. But this one called for only a cup of milk, so I did half milk/half Lactaid (shh; don't tell anyone). And it didn't upset my stomach in the least.

It did, however, need more flavor. I have a really bad habit of not tasting my food before I serve it. I'm not a professional chef, obviously, but still, I should know better by now. The celery root has a very strong flavor presence and really needs something to counteract it. It probably didn't help that I used dried thyme, either. But hey, I had fresh parsley. And I actually ate the clams, unlike in canned soup where they get so chewy and inedible (to me, anyway). We'll see if the leftovers build up more flavor; they usually do.

A note about celery root: it looked more intimidating than it turned out to be. Cutting it wasn't too difficult and neither was peeling. I'll have to try it again sometime.