Lightened Up Clam Chowder (Gluten Free)

Ingredients

• 4 slices bacon, chopped
• 1 tablespoon unsalted butter
• 1 cup celery, diced
• 2 large leeks, white parts only, quartered & thinly sliced
• 3 tablespoons gluten free 1:1 flour
• 2 russet potatoes, peeled and cubed
• 3 cups 2% reduced-fat milk
• 1 cup chicken stock or bone broth
• 4 (6.5 ounce) cans chopped clams, drained, juice reserved from 3 cans
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• freshly ground black pepper
• fresh parsley, chopped

Instructions

1. 1

   --- step 1 ---

2. 2

   Place a fine-mesh strainer over a medium size bowl and strain 1 can of clams. Discard juice. Strain the remaining 3 cans of clams and reserve the juice. Set clams and juice aside.

3. 3

   --- step 2 ---

4. 4

   In a large dutch oven or stockpot, cook bacon over medium heat until fat is rendered and bacon is brown and crispy. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon drippings in the pot. Set bacon aside.

5. 5

   --- step 3 ---

6. 6

   Add butter, celery, and leeks to the pot and cook over medium heat until celery is translucent, about 6 to 8 minutes. Reduce heat to low and add gluten free flour. Stir constantly and cook for 1 to 2 minutes. Add the potatoes, milk, chicken stock, reserved clam juice, bay leaves, dried thyme, and salt, stir to combine. Bring to a boil, then cover and simmer on low until potatoes are fork-tender, about 8 to 10 minutes.

7. 7

   --- step 4 ---

8. 8

   Discard the bay leaves. Remove half of the soup from the pot and add to a blender. Blend until completely smooth, then transfer puree back to the pot. Add clams and season with salt and black pepper to taste.

9. 9

   --- step 5 ---

10. 10

    Serve chowder topped with bacon and fresh chopped parsley.