Rich, creamy, hearty and gluten free New England Clam chowder topped with crisp bacon. Tender chunks of potatoes, sweet diced carrots, and savoury baby clams this Chowder is filling enough for dinner and ready in 30 minutes.
Course Soup
Cuisine American
Keyword soup
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Ingredients
6slicesthick-cut bacondiced
1small red oniondiced
2large carrotsfinely chopped
3clovesgarlicminced
Sea salt and black pepperto taste
2T.chickpea flour
½c.clam juice
2c.whole milk
½c.heavy cream
1lb.Yukon Gold potatoespeeled and cubed
½t.Old Bay seasoning
1t.fresh thyme
2 6.5-oz.cans minced clamsincluding juice
3T.fresh parsleychopped
Instructions
Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!