Prep 10 mins
Cook 40 mins
Total Time: 50 mins
Gluten Free Egg Free
INGREDIENTS
DIRECTIONS
1. In a stock pot cook bacon until crisp. Take out bacon to cool and drain on a paper towel. Leave the bacon grease in the pot.
2. Add potatoes, onions, water, and garlic to the pot. Bring to a boil, reduce heat, cover and simmer until done. About 30 minutes until potatoes are tender.’
3. Remove cups potatoes and blend or immersion blend until smooth, then add back into soup.
4. Add bacon pieces, salt, pepper, clams, and whipping cream (or diary free milk or low fat milk) and cook another 10 minutes.
Chef Notes:
*You can also use russet potatoes. I prefer red potatoes because they have a lower glycemic index.
Return from Gluten Free New England Clam Chowder to Gluten Free Soups and Stews
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Gluten Free Egg Free Lactose Free Vegetarian *Dairy Free