New England Clam Chowder Recipe
Source of Recipe
Brenda Lee Olson
Recipe Introduction
from the Crohn's & Colitis Foundation of America
List of Ingredients
4 tbs. olive oil
1 cup large diced onions
1/2 cup rice flour
3 cups clam broth
2 cups rice milk
2 6.5oz. cans chopped clams
1/4 tsp. white pepper
1 tbs. chopped parsley
1 tsp. thyme
1 bay leaf
4 cups potatoes, 1 cubes
Recipe
In a large pot, saut the onions over medium heat in the olive oil until they have softened. Add the flour and incorporate thoroughly. Add the clam broth and the rice milk and whisk the mixture until it is smooth.
Add the chopped clams, white pepper, parsley, thyme and bay leaf to the soup. Bring the soup to a boil, cover and reduce the heat to a simmer. Continue cooking the soup for 45 minutes.
After the soup has cooked for 45 minutes, add the diced potatoes and simmer for an additional 15 minutes. Remove the soup from the heat and
serve.
(Recipe serves 6.)
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