A cozy and nourishing bowl of gluten free clam chowder featuring crispy bacon, fresh vegetables, and creamy goodness. This easy soup is perfect for a comforting meal.
1: Strain clams over a bowl, reserving the juice, and set aside.
2: Heat a large Dutch oven. Add bacon and cook for 5-7 minutes until crispy, then set aside on a paper towel lined plate.
3: Carefully drain most of the bacon grease, leaving 1 tbsp in the pot.
4: Return the pot to medium heat and add butter. Stir in onion, carrots, and celery; cook for 3-5 minutes, stirring occasionally.
5: Stir in garlic and season with thyme, salt, and pepper. Add veggie stock, milk, reserved clam juice, bay leaf, and potatoes. Bring to a boil, then reduce to a simmer for 15-20 minutes until veggies are fork-tender.
6: Reduce heat and stir in heavy cream and chopped clams. Turn off heat, remove bay leaf, and stir in a handful of chopped parsley. Serve with bacon and enjoy!
