Clam Chowder
shared by Jennifer
Clam Chowder
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT20M
- Cook Time: 20 Minutes PT35M
- Total Time: 35 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
In a large soup pot or French oven, fry the bacon until crisp. Remove the bacon and set aside and then crumble once cooled. Keep 2-3 tablespoons of bacon f
Ingredients:
- 6 slices Bacon
- 1 cup Chopped Onion, Diced small, about 1/2 a large onion
- 1 teaspoon Minced Garlic
- 1/2 teaspoon Dried Thyme
- 3 cups Diced Russet Potatoes, Chopped small (about 3 medium potatoes)
- 3 tablespoons Gum-free Rice Flour Blend, Sweet rice flour, or cornstarch
- 1 10 ounce can Whole Clams, Reserve juice
- 2 1/2 cups Chicken Broth, Or vegetable broth
- 1 1/2 cups Half & Half
- 2 tablespoons Chopped Parsley
Directions:
- In a large soup pot or French oven, fry the bacon until crisp. Remove the bacon and set aside and then crumble once cooled. Keep 2-3 tablespoons of bacon fat in the pan and remove the excess.
- Sauté the onions, garlic, and dried thyme until the onions are softened and starting to turn translucent, 2-3 minutes.
- Add the potatoes and sauté until slightly softened, another 5 or so minutes.
- Sprinkle the rice flour over the vegetables and cook for several more minutes, or until the flour is lightly browned.
- Add the clams, reserved clam juice, and the chicken or vegetable broth.
- Simmer until the potatoes are very tender, another 5 minutes. Season to taste with lots of salt and pepper.
- Add the half & half, and parsley and serve, topping with the crumbled bacon.