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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!
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.