New England Clam Chowder (and it’s gluten free!)

Nothing says comfort like a hot bowl of soup – and one of my favorites is New England Clam Chowder.  Creamy and smooth – warm and full of flavor….

What you need:

• 2 ¼ cups clams – Fresh is best, but canned baby clams work too
• 1/3 cup sliced carrots
• ¼ cup sliced celery
• ½ cup chopped onion
• 1 ½ cup diced potatoes (about ½ inch pieces)
• ½ cup chopped, cooked bacon
• 1 Tablespoon bacon fat
• 1 Tablespoon butter
• ½ cup clam juice
• 1 Tablespoon cornstarch
• 1/8 teaspoon white pepper
• Generous pinch of lemon pepper
• 1 ½ cups water
• 1  ½ cup cream
• ½ cup cream sherry (or 1/8 cup pernod-an anise flavored liqueur)
• 4 teaspoons minced, fresh parsley

Here’s how you Do it:

Sauté the vegetables in the butter and bacon fat until slightly tender.  Add the clams and bacon, continuing to cook for 3-4 more minutes.  Add the water and simmer for about 30 to 40 minutes, until the potatoes are fork tender.

In a blender, add ½ cup of cream and ¼ cup of the clam and vegetable mixture.  Blend until smooth.  Pour back into the pan with the remaining cream and simmer for 15 – 20 minutes.

Dissolve the cornstarch in the clam juice.  Pour the mixture into the pan and cook, stirring, until it starts to thicken.  It will not be super thick, just creamy in texture.  Add the sherry and simmer for 15 more minutes, stirring occasionally.

Serve immediately topped with 1 teaspoon of chopped parsley.

Warm and hearty and full of flavor!

Makes about 4 servings.

© Copyright 2015 The Lazy Gastronome