Fortunately, my daughter, Josie, decided it was time for me to make clam chowder and she wasn't taking "no" for an answer. I, too, became determined, knowing there must be an alternative way to avoid the flour and preserve the texture and flavor.
Here it is!
In pot #1:
2-3 large potatoes, peeled and chopped
1 box organic stock, chicken or vegetable
Bring to a boil and continue to simmer for about 10 minutes - or until the potatoes are cooked through.
In pot #2 (larger):
Saute for 3 minutes
1 onion, chopped
4 celery stalks, chopped
in 2 Tbls. Grapeseed oil & 2 Tbls. butter
4 slices of organic uncured bacon or turkey bacon, sliced
Cook over med heat until bacon is crispy
From Pot #1, remove 1/2 of the cooked potatoes and add to Pot #2, leaving the stock in Pot #1.
In Pot #1, use an immersion blender to puree the stock and potatoes together. Then add into Pot #2.
Re-season and add 1 cup of whole milk and 2 cans minced clams with juice.
Ready to serve.
Josie approves!
email a photo of your loved ones loving this soup
