Earls Clam Chowder (gluten Free)

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb bacon, diced (gf)
• 1 onion, diced
• 2 stalks celery, diced
• 2 large carrots, peeled and diced
• 1 large tomato, diced
• 1 teaspoon black pepper
• 1/2 teaspoon thyme
• 1 bay leaf
• 3 tablespoons margarine
• 3 tablespoons cornstarch
• 1 cup vegetable stock
• 4 cups half-and-half cream
• 5 large potatoes, peeled, diced and cooked
• 3 (14 ounce) cans clams, drained (reserve juice)

Recipe

• 1 in a large frying pan over medium high heat, cook the bacon. when the bacon is almost crispy, add the onion, celery, carrots, tomatoes and spices.
• 2 lower the heat and cover, sweating until the carrots are soft.
• 3 in a large saucepan, melt the margarine over medium heat.
• 4 add the starch and whisk.
• 5 add the vegetable stock, then the half and half, then the clam juice. add bacon/vegetable mix.
• 6 heat to almost boiling, then cover and let simmer for 20 minutes.
• 7 add the clams and the cooked potatoes. simmer just until heated thoroughly.