Easy clam chowder made with canned clams!
- 5 slices of bacon, diced
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 3 large carrots, diced
- 2 stalks of celery, diced
- 2-3 cloves of garlic, minced
- 1/2 tsp dried thyme
- Salt + pepper
- 3 tablespoons gluten free all-purpose flour
- 1 cup whole or 2% milk
- 1 cup low sodium vegetable stock
- 2 (6.5-ounce) cans chopped clams, juices reserved
- 1 bay leaf
- 2 russet potatoes, peeled and diced
- 1 cup heavy cream
- Fresh parsley, finely chopped
- Strain clams over a bowl (don’t discard the juice!) and set aside.
- Heat a large Dutch oven. Add bacon and cook 5-7 minutes, until crispy. Remove and set aside on a paper towel lined plate. Carefully drain bacon grease but leave 1 tbsp in pot.
- Return to medium heat and add butter. Stir in onion, carrots, and celery. Cook for 3-5 minutes, stirring occasionally.
- Stir in garlic and season with thyme, salt, and pepper.
- Add veggie stock, milk, reserved clam juice, bay leaf, and potatoes. Bring to a boil, then reduce to a simmer, stirring occasionally, for 15-20 mins until veggies are fork-tender.
- Reduce heat and stir in heavy cream and chopped clams. Turn off heat, remove bay leaf, and stir in a handful of chopped parsley. Serve with bacon and enjoy!