Xanthan Gum Free Classic Clam Chowder

Total time1 hr

Prep time20 min

Cook time40 min

4.7

(24)

About Fig

Fig 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

6 servings

4 oz salt pork or thick-cut bacon, cut into small dice
2 tbsp unsalted butter
1 large yellow onion, finely diced
2 stalks celery, finely diced
3 tbsp all-purpose flour
2 cans (6.5 oz each) chopped clams, juice reserved
1 bottle (8 oz) clam juice
1 cup water
1 ½ lb yukon gold potatoes, peeled and cut into ½-inch cubes
1 tsp fresh thyme leaves
1 bay leaf
1 ½ cups heavy cream
salt and pepper to taste

For serving

oyster crackers, for serving (optional)
fresh chives, thinly sliced, for serving (optional)

Instructions

1
In a large pot or Dutch oven over medium heat, cook the salt pork, stirring occasionally, until the fat has rendered and the pieces are lightly browned and crisp, about 6–8 minutes. Remove the salt pork with a slotted spoon and set aside, leaving the rendered fat in the pot.
2
Add the butter to the pot and melt over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!