Description
Easy clam chowder made with canned clams!
Instructions
- 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
Notes
- 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.
- Â 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!
wonderful recipe… only, when do you add in the flour?
I used tapioca starch. added it to the celery, carrot, onions after I added garlic but before all the liquids. the flour with the butter and celery, carrots, onions make a roux before all the liquids.
★★★★★
When do you use the flour?
When do I add the flour?
Hi Mia! Looking forward to testing this recipe out but the flour step isn’t included in the current recipe you have posted here. When does that step happen?