Red Lobster New England Clam Chowder [0000537]

Ingredients:

3 (6.5 oz) cans minced clams, undrained
4 slices bacon, chopped
1 medium onion, finely chopped
2 cups diced potatoes (about 2 medium-sized potatoes)
1 cup gluten-free chicken broth
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons gluten-free all-purpose flour (or cornstarch for a gluten-free option)

Instructions:

Drain the minced clams, reserving the liquid. Set the clams aside.

In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and set it aside on paper towels to drain.

In the same pot, add the chopped onion and cook in the bacon drippings until it becomes translucent and fragrant.

Add the diced potatoes to the pot and cook for about 5 minutes, stirring occasionally.

Stir in the gluten-free all-purpose flour (or cornstarch) to create a roux, and cook for an additional 2 minutes, until it thickens slightly.

Gradually add the reserved clam juice and gluten-free chicken broth to the pot while stirring to avoid lumps. Bring the mixture to a simmer.

Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.

Add the clams, cooked bacon, heavy cream, salt, and black pepper to the pot. Stir well.

Continue to simmer for an additional 5-10 minutes, or until the chowder is heated through and slightly thickened.

Taste and adjust the seasoning, if necessary, with more salt and pepper.

Serve your gluten-free Red Lobster-style New England clam chowder hot, garnished with fresh parsley if desired.

Enjoy this rich and creamy gluten-free clam chowder that rivals the flavors of Red Lobster's popular soup!