Mushroom Free Clam Chowder
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!