Clam Chowder

Ingredients

• 6 slices Bacon
• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 2 cloves Garlic (minced)
• 1.5 pounds Potatoes (peeled and diced)
• 4 cups Clam Juice
• 1 cup Heavy Cream
• 2 tablespoons Gluten-Free All-Purpose Flour
• 2 tablespoons Butter
• 2 pounds Fresh Clams (shucked, reserve juice)
• 1/2 teaspoon Dried Thyme
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (or to taste)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside, reserving bacon fat in the pot.

2. 2

   Add onion and celery to the pot and cook in the bacon fat until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

3. 3

   Stir in gluten-free flour and butter. Cook for 1-2 minutes, stirring constantly, to form a roux.

4. 4

   Gradually whisk in clam juice and reserved clam juice (from shucking). Bring to a simmer, stirring constantly to avoid lumps.

5. 5

   Add diced potatoes and thyme. Simmer until potatoes are tender, about 15-20 minutes.

6. 6

   Chop shucked clams into bite-sized pieces. Add clams and heavy cream to the pot and heat through gently. Do not boil.

7. 7

   Season with salt and pepper to taste.

8. 8

   Crumble the cooked bacon and stir some into the chowder, reserving some for garnish.

9. 9

   Serve hot, garnished with crumbled bacon and fresh parsley.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.