Crisp bacon, tender potatoes, and briny chopped clams come together in a thick, creamy chowder that tastes like a coastal diner classic. The base builds on a scallion-and-celery sauté, thickened just enough to cling to every spoonful, then simmered with clam juice and broth until the potatoes turn fork-tender. A last-minute stir of fresh thyme keeps things fragrant, while the clams go in at the very end so they stay plump and tender instead of rubbery. It's rich, savory, and deeply satisfying, especially with a sprinkle of parsley on top. Serve it with a stack of gluten free crackers on the side for scooping, and you've got a cozy, ladle-worthy bowl that fits right into a gluten free dinner rotation.
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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.
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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