N** New England Clam Chowder

By KathyT

This recipe is from sugarfreemom.com

Ingredients

• 2 tablespoons oil or butter
• 6 slices cooked and crumbled bacon
• 2 cloves garlic, minced
• 1 cup sliced celery
• 1 cup chopped onion
• 4 cups diced potatoes, peeled
• 2 cups water or vegetable broth (I add BetterThan Buoillon Clam Broth here also)
• 1 (8 ounce) bottle clam juice
• A few sprinkles of Old Bay seafood seasoning
• 1/2 teaspoon white pepper
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons cornstarch
• 3 (6.5 ounces) cans chopped or minced clams in juice, undrained
• 2 cups almond milk, unsweetened or half and half
• Couple dashes of nutmeg
• fresh chopped parsley, fresh chopped chives

Details

Adapted from Sugarfreemom.com

Preparation

Step 1

In a large pot add the oil. Add the garlic, celery and onions and cook until tender.
Stir in potatoes, water or broth, clam juice, pepper thyme and bay leaf and Old Bay.
Bring to a boil, reduce to simmer for 20-25 minutes, uncovered, until potatoes are tender.
In a small bowl mix cornstarch with 2 tablespoons of water.
Add to potatoes and cook 1-2 minutes.
Pour in clams in juice and continue to simmer for 2 minutes.
Remove bay leaf.
Pour in almond milk or half and half and nutmeg and simmer for 3-5 minutes until heated through.
Top with fresh parsley and chives. Serve with croutons!