GF clam chowder

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Step 1

Bring water to boil in dutch oven over medium high heat. Add clams, cover & cook for 5 mintues. Stir clams well, cover and continue to cook until they begin to open, 2 to 7 minutes. As clams open, transfer to large bowl, discard any the stay closed.

Step 2

Measure out and reserve 2 cups clam liquid, avoiding any gritty sediment. that has settled on bottom of pot. Remove clam meat & chop coursly.

Step 3

Clean dutch oven. Add bacon and cook over medium heat until crisp, 5-7 mintues. Remove to paper towl lined plate, leaving fat.

Step 4

Stir in onions & celery and cook until soft, 5-7 mintues. Stir in thyme and cook until fragrant, about 30 seconds. Stir in flour blend and cook for 1 minute.

Step 5

Gradually whisk in reserved clam liquid and bottled clam juice, scraping up any browned bits and smoothing out any lumps. Stir in potatoes and bay leaf and bring to boil. Reduce to gentle simmer and cook until potatoes are tender, 30-35 minutes., scrapping up bottoms occasionally

Step 6

5 if using can clams, Place clams, 1 tsp salt and cream in small pot, bring to simmer and simmer for 5 minutes.

Step 7

6 stir cream & clams into dutch oven and return to brief simmer. If thin, smash some of the potatoes against pot. Off heat, discard bay leaf, stir in parsley and season with salt and pepper to taske. Serve