Gluten-Free JOC Soups and Stews: New England Clam Chowder

Ingredients:

2 cans (10 oz each) chopped clams, undrained
3 slices gluten-free bacon, chopped
1 onion, finely chopped
3 potatoes, diced
2 cups gluten-free clam juice
2 cups gluten-free chicken broth
1 cup lactose-free whole milk
2 tablespoons gluten-free all-purpose flour
Salt and pepper to taste

Steps:

In a pot, cook bacon until crispy. Remove excess fat, leaving about a tablespoon.
Sauté onions in bacon fat until softened.
Add diced potatoes, clam juice, and chicken broth. Simmer until potatoes are tender.
In a small bowl, whisk together milk and gluten-free flour to create a slurry. Pour into the pot.
Add chopped clams with their juice. Simmer until the soup thickens slightly.
Season with salt and pepper to taste.
Serve this gluten-free New England Clam Chowder hot, and enjoy the rich and comforting flavors!