Oregon Clam Chowder
| 1/2 pound bacon; chopped | 2-3 6 ounces cans of chopped clams |
| 1 medium onion; chopped | 3 cups Milk |
| 4 stalks Celery; chopped | 1 cup Heavy cream |
| 2 tablespoons GF flour mix | 1/2 teaspoon Thyme |
| 4 large Potatoes; diced | 2-4 tablespoons GF flour mix or cornstarch; to thicken |
| 2 tablespoons Butter | 1-1 1/2 teaspoons Salt and pepper to taste |
| 8 ounces Clam juice |
In a large stock pot cook bacon over medium heat until crispy. Remove the bacon and set aside. Drain all but 1 T of bacon dripping out of the pot.
Add chopped celery and onion to the pot and cook over medium heat until tender. Next, add butter and 2 T GF flour mix to the pot.
Add potatoes, salt and pepper, l bottle of clam juice, and the liquid from the canned clams. Cook the potatoes at a low simmer over medium heat until tender. Try not to over cook them or they will become mashed potatoes. Do not add the clams yet or they will become a little rubbery through the cooking process.. You could use water if you don't have clam juice
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Posted by: Coleens Cooking <summerslimming@gmail.com>
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Another Great Group of *~ Beth ~*
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