Clam Chowder

Saute first 4 ingredients for a couple of minutes in a good sized saucepan or dutch oven:

4 slices of bacon, chopped small

1 Tblsp butter

2 cups chopped onion

12 cloves garlic, minced (4 Tblsp minced)

Add stock, potatoes, bay leaf, thyme, white wine, celery, white pepper, rice milk and 1/4 cup of the 1/2 and 1/2 and simmer until potatoes just start getting slightly tender.

2 cups chicken or fish stock

1- 1/2 cup potatoes, chopped

1 bay leaf

1/2 teaspoon dry thyme

1- 1/2 cup dry white wine (I used a reisling with a low alcohol content)

2 cups celery, chopped

1/4 teaspoon white pepper

1 cup rice milk

1/4 cup of 1/2 and 1/2

After chowder mixture cooks for 10 minutes or so, add remaining ingredients.  You can thicken the chowder at the end if you wish with a little bit of gluten free flour (or Wondra if you don’t have an issue with gluten).

1/4 cup more dry white wine

1/4 cup more 1/2 and 1/2

1/2 cup more potatoes

1/2 cup more onions

2- 10 oz size cans of whole baby clams, including all clam juice/water from the cans. (I used Crown Prince brand clams)

Simmer until vegies are just done and serve garnished with a little bit of finely chopped parsley and a dash of paprika for color if you desire.

When reheating leftover chowder, just reheat the amount that you will be eating right then so the clams don’t get rubbery.