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    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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