Prep time10 minutes
Cook Time30 minutes
Equipment: Classic Dutch Oven
4 slices bacon, chopped
1 tablespoon unsalted butter
1 cup celery, diced
2 large leeks, white parts only, quartered & thinly sliced
3 tablespoons gluten free 1:1 flour
2 russet potatoes, peeled and cubed
3 cups milk
1 cup chicken stock or bone broth
4 6.5 ounce cans chopped clams
2 bay leaves
1 teaspoon dried thyme
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Fresh parsley, chopped
Place a fine-mesh strainer over a medium size bowl and strain 1 can of clams. Discard juice. Strain the remaining 3 cans of clams and reserve the juice. Set clams and juice aside.
In a large dutch oven, cook bacon over medium heat until fat is rendered and bacon is brown and crispy. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon drippings in the dutch oven. Set bacon aside.
Add butter, celery, and leeks to the Dutch oven and cook over medium heat until celery is translucent, about 6 to 8 minutes. Reduce heat to low and add gluten free flour. Stir constantly and cook for 1 to 2 minutes. Add the potatoes, milk, chicken stock, reserved clam juice, bay leaves, dried thyme, and salt, stir to combine. Bring to a boil, then cover and simmer on low until potatoes are fork-tender, about 8 to 10 minutes.
Discard bay leaves. Remove half of the soup from the dutch oven and add to a blender. Blend until completely smooth, then transfer puree back to the dutch oven. Add clams and season with salt and black pepper to taste.
Serve with bacon and fresh chopped parsley.