New England Clam Chowder
Prep time: 10 minutes
Cook time: 30 minutes
6 slices thick-cut bacon, diced
1 small red onion, diced
2 large carrots, finely chopped
3 cloves garlic, minced
Sea salt and black pepper, to taste
2 T. chickpea flour
½ c. clam juice
2 c. whole milk
½ c. heavy cream
1 lb. Yukon Gold potatoes, peeled and cubed
½ t. Old Bay seasoning
1 t. fresh thyme
2 6.5-oz. cans minced clams, including juice
3 T. fresh parsley, chopped
- Heat a large soup pot over medium heat. Add
bacon and cook, stirring occasionally, until the bacon becomes crispy, around
4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined
with paper towels. Blot off excess grease and set aside.
- Drain and discard all but 2 tablespoons of
bacon grease from pot before adding onion, carrots, and garlic. Season with
salt and black pepper, to taste, and sauté until soft, around 4-5 minutes.
Sprinkle with chickpea flour and cook for another minute, stirring frequently.
- Add the clam juice, milk, and heavy cream, and
whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3
of the cooked bacon crumbles. Season with additional salt and black pepper, if
desired, and stir to combine.
- Increase heat to medium-high and bring to a low
boil, then immediately reduce heat to a medium-low. Cover and simmer until the
potatoes are fork-tender, approximately 15 minutes.
- Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!