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Clam Chowder with Bacon
This recipe is truly a masterpiece, and it isn’t mine. Just gonna be straight up with that. It is my Dad and my stepmother’s recipe. They have worked diligently to create this (and eaten a lot of clam chowder in the process!). Years ago they started with a base recipe and changed out ingredients, one at a time, till they came up with the best recipe for clam chowder ever.
I did make one slight alteration to deglutenify (yes, that’s a word…a word I made up, but it works….if I keep using it I’m sure it will catch on!) and that is a simple switch of white flour for gluten free flour (I use GF Jules, you are welcome to use whatever you like, but I would not suggest using a bean based flour for this.).
Clam Chowder is not a want…it’s a need.
It really is a need. Clam Chowder with bacon is creamy, hearty, flavorful. It is perfect for a winter night (or in my case a night where it drops below 75). As always, just a few quick recipe notes.
The Bacon: If you use a cut that has a pepper crust, you probably don’t need any salt or pepper. Make sure to taste before adding any.
Onions and Celery: I hate chunks of onions and celery in my soup, so I always run it through my NutriBullet before dumping it in the pot. Just move fast because it will burn quickly. Have your broth ready to dump in.
Chicken Broth: Chicken broth is one of those tricky ingredients where gluten likes to hide. Read the ingredient label, so you don’t have any surprises.
I hope you enjoy this clam chowder as much as I do!
If you are looking for another hearty soup, be sure to try this Pumpkin and Sweet Potato Soup from TexanErin Baking.
What is your favorite soup for the winter season?
Gluten Free Clam Chowder with Bacon
- 6 Slices Bacon
- 1 medium onion finely diced
- 2 celery stalks finely diced
- 3 tablespoons gluten free all-purpose flour
- 2 cups gluten free chicken or vegetable stock
- 2 10-ounce cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 5 Yukon Gold potatoes cut into 1/2- inch cubes
- Salt and freshly ground black pepper
- Chop Bacon into small pieces and fry till crispy in a large pot over medium-high heat.
- Add the onion and celery and saute until softened, mixing often.
- Stir in the flour to distribute evenly.
- Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine.
- Bring to a boil, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
- Add clams and season to taste with salt and pepper.
- Cook until clams are just firm, another 2 minutes.