Bacon Clam Chowder

I remember going to visit my stepmom once and she made a beautiful New England clam chowder for me, knowing that it had been one of my favorite childhood foods. This is a gluten-free version close to what she had made me.

Bacon Clam Chowder
16 slices gf bacon
1 large sweet onion, minced
4 celery stalks, chopped
8 medium gold potatoes, diced
4 qt gf chicken stock
1 bay leaf
2 qt heavy whipping cream
2 pinch dried thyme
10 oz chopped clams (undrained)
1 c butter
white pepper to taste
chopped green onions for garnish

Simmer onions, celery and potatoes in clam juice 15 minutes or until potatoes are almost done. Add pepper, thyme and bay leaf.

Meanwhile, fry bacon in butter until almost crisp. Add veggies and juice. Add clams and bring to boil. Stir in cream. Remove from heat. Remove bay leaf and garnish with chopped green onions.

***Do not boil for a prolonged period of time as the clams will become tough.***

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