Creamy Clam Chowder
5/23/2011
© Pamela's Products, Inc.
2 tbsp bacon drippings* or vegetable oil
2 tbsp Pamela's Gluten-Free Bread Mix
1/2 tsp salt
1/4 tsp black pepper
2 small cans minced or chopped clams (or 2 lbs fresh clams)
3 medium potatoes (peeled and cut in 1/2" dice)
1 cup chopped onion
1 cup chopper celery
2 cup clam juice-reserved from can or bottled clam nectar
1 cup cream or half and half
*Fry bacon in large stock pot and remove, reserving bacon for another use. Remove all but 2 Tbsp drippings.
Saute the onions and celery in oil until translucent.
Blend Pamela's Gluten-Free Bread Mix, salt and pepper, and sprinkle over the veggie mixture and stir for about a minute. Add the clam juice and potatoes and cook until potatoes are cooked through, about 15 minutes. Add cream and heat through, being careful not to boil the soup after adding the cream.
Chopped parsley is a nice addition to sprinkle on top.
Chef's Note: I like to use the chopped bacon in a BLT Salad that I usually serve with the Creamy Calm Chowder. Tossed with a nice vinaigrette, the acid in the salad makes a nice contrast to the creamy nature of the soup.