Gluten Free Thick Clam Chowder

1. 1

   Place bacon in a large stock pot over medium high heat. Brown bacon and remove to a paper towel. Set aside.

2. 2

   Drain fat out of the pot but leave the brown bits. Add butter and onion to the pot. Cook onion until caramelized. Then add the celery, thyme and pepper.

3. 3

   Drain clam juice off the clams and add juice to the pot. Reserve clams.

4. 4

   Add potatoes to the mixture and stir. Cover with a lid and cook over medium low heat or just barely simmering, until potatoes are fork tender.

5. 5

   When potatoes are soft, remove pot from heat and use a potato masher and smash half of the potatoes until the mixture is thick. Add clams, the cream or half-and-half to the pot and stir soup well.

6. 6

   Place clam chowder into bowls and top with crumbled bacon and scallions.

* Per serving · 4 servings · Values may vary.