Emulsifier Free Clam Chowder
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Learn more →Ingredients
4 servings
- 4 slices bacon, cut into ½-inch pieces
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 2 stalks celery, finely diced
- 2 tbsp gluten free flour
- 1 lb yukon gold potatoes, peeled and cut into ½-inch cubes
- 2 cans (6.5 oz each) chopped clams, juice reserved
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 tsp fresh thyme leaves
- 1 bay leaf
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- gluten free crackers, for serving (optional)
Instructions
- 1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but about 1 tablespoon of the drippings.
- 2
Add the garlic-infused oil to the pot and heat over medium heat until shimmering. Add the scallion green tops and celery and cook, stirring, until the celery is softened, about 4–5 minutes.
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