Celiac.com 12/18/2014 - Clam chowder has always been one of Mica's favorite soups. This is Mica's newest gluten-free creation, and perfect for a cold winter day!
- ¼ cup gluten-free flour blend
- 2 cups chopped leeks
- ½ cup half and half
- 4 cups of clam juice
- 1 Tablespoon thyme
- 2 bay leaves
- 1 can of whole baby clams
- 2 cubed potatoes
- 2 slices bacon
- salt & pepper
- ½ cup diced celery
- tablespoon butter
Dice the bacon, cube the potatoes, and chop the leeks and celery.
Melt butter in pan and fry diced bacon for 10-15 minutes until it is lightly browned. Add celery and leeks to the bacon and continue cooking until soft.
Add gluten-free flour blend, clam juice, salt & pepper, bay leaves and thyme, and stir well and allow to thicken for 10-15 minutes, then add the can of clams and continue to stir.
Add potatoes and cook another 15-20 minutes until the potatoes are soft, then add half & half and stir. Let simmer for several more minutes and server.