Creamy Clam Chowder
Source of Recipe
Examiner
List of Ingredients
Gluten free Creamy Clam Chowder
3 slices bacon, diced
1 tablespoon butter (or coconut oil for a casein free version)
3/4 cup chopped onion
1 cup clam juice
2 cups FINELY diced potatoes
1 (6-10 oz.) can minced clams WITH juice
1 cup cream (or milk, or non-dairy substitute)
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon Old Bay Seasoning
**1-2 tablespoons cornstarch (optional)
Recipe
In a Dutch oven or large stock pot, melt butter.
Add diced bacon.
Cook until bacon is browned and crispy.
Add chopped onions, salt, pepper, and Old Bay Seasoning.
Cook 3-5 minutes until onions are translucent.
Add clam juice, clams WITH juice, and diced potatoes.
Cook for 10-15 minutes until potatoes are cooked and are fork tender.
Using a potato masher, mash potatoes within the pot. (This will help to create a creamy texture for the soup.)
Add cream to soup and heat through.
If you like your chowder thicker mix 1-2 tablespoons of cornstarch with 1/4 cup of water and add to chowder.
Cook 5-8 minutes to thicken soup.
Makes 4 large servings.
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