Gluten free clam chowder

Name: Gluten free clam chowder
Yield: 6 - 8 servings
Cuisine: American
Ingredients: 2 cans mince clams; 2 cans chopped clams; 1 bottle clam juice; 1 quart heavy cream; 1 diced white onion; 1/2-1 stalk celery finely chopped; 1/2-1 full carrot finely chopped; 1 bag frozen salad shrimp; 4-8 white potatoes cubed; 4 oz chopped mushrooms; 4-5 slices bacon; to taste Salt and pepper; 1/2 teaspoon garlic powder, onion powder, paprika, Oregano,; and Tarragon; corn starch

John M Jackson-Tree @cook_4702264

My wife is gluten free and loves clam chowder, so we can up with a way for here to have some. I use white pepper instead of black pepper and paprika to give it a small kick. To help thicken it take some of the potatoes and mash them to help thicken it.

John M Jackson-Tree @cook_4702264

Saved

Ingredients

6 - 8 servings

2 cansmince clams
2 canschopped clams
1 bottleclam juice
1 quartheavy cream
1diced white onion
1/2-1 stalkcelery finely chopped
1/2-1full carrot finely chopped
1 bagfrozen salad shrimp
4-8white potatoes cubed
4 ozchopped mushrooms
4-5 slicesbacon
to tasteSalt and pepper
1/2 teaspoongarlic powder, onion powder, paprika, Oregano,
and Tarragon
corn starch

Saved

Steps

1

Chop the onions, mushrooms, potatoes, and bacon.
2

In a large pot place in the chopped bacon, stir constantly once browned and rendered remove and place on paper towels to drain.
3

Add onion, mushrooms celery and carrots to the pot and cook for about 5 to 7 mins until tranloosent, add you spice mix about half way through. Add the potatoes and mix in for a few more mins.
4

Add the clam juice until it is covering all that is in the pot. Bring to a boil and then reduce to a simmer and cook for 30 minutes min. Take a cup of the broth and mix in some corn starch at about 15 minutes mark. 10 minutes before serving add shrimp and clams and the heavy cream and simmer.