New England Clam Chowder (gluten-free)
October 12, 2018
Ingredients Makes 6 servings
| 2 tbsp | butter | 30 mL |
| 1 | medium onion, finely chopped | 1 |
| 1 | stalk celery, chopped | 1 |
| 2 tbsp | amaranth flour | 30 mL |
| 3 | tins (each 9 oz/284 g) baby clams with broth | 3 |
| 2 cups | russet potatoes, diced | 500 mL |
| 1 | bay leaf | 1 |
| 2 cups | half-and-half (10%) cream | 500 mL |
| Salt and white pepper | ||
| 3 | slices GF bacon, cooked crisp and crumbled | 3 |
Instructions
- Add all ingredients to a large (6 to 8 quart) slow cooker and cook on low for 3 to 4 hours.
- Garnish with GF bacon. Serve with extra cream on the side for folks to add if they find chowder too thick for their taste.
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