New England Clam Chowder

Ingredients

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

Preparation

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.