A gluten-free version of clam chowder that is creamy and warm, great for a cozy meal on a cold day.
Ingredients: 6 slices bacon, chopped. 1 large onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon dried oregano. 4 cups gluten-free chicken broth. 1 cup water. 1 1/2 pounds potatoes, peeled and diced. 3 6.5 ounce cans minced clams, undrained. 1 cup half-and-half. Salt and pepper to taste. 2 tablespoons gluten-free all-purpose flour. 2 tablespoons chopped fresh parsley, for garnish.
Instructions: Cook bacon in a pan until it gets crispy. Take it off and let it dry on paper towels. Add the onion and garlic to the same pan and cook them until they get soft. Put the bacon, onion, and garlic that have been cooked into a slow cooker. Then put in the chicken broth, water, potatoes, clams that haven't been drained, and oregano. Use a stir to mix. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. Add the half-and-half and stir. Add a little water to a small bowl and mix gluten-free flour until it's smooth. Add to the chowder and mix. Put the lid on top and cook on high for another 20 to 30 minutes, or until the sauce thickens. Add pepper and salt to taste. Serve hot with chopped parsley on top.
Prep Time: 20 minutes
Cook Time: 6 minutes
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