Clam chowder is one of my favorite soups! I have found memories of an amazing bowl of it when I was quite young on the Oregon coast! Since going gluten-free it is hard to find a bowl you can order when you are out. They are all thickened with that "other flour"! While Dan worked last winter in Keys I kept thinking about clam chowder and was also introduced to key lime! Seems everything is better with bacon, garlic and key lime! So as I started to put this together those three ingredients somehow made it into the soup!
Fry 6 strips of bacon and save 2 Tbls of bacon fat.
Dice the onions, garlic, and thyme
Saute onions and garlic until soft- add in
cubed potato's , sweet rice and fresh thyme. Stir well until flour is mixed in.
6 slices of thick cut bacon fried
save 3 Tbls bacon fat
4 -Tbls sweet rice flour
1 medium onion
6- small yukon gold potato's cut into small cubes
1- cup heavy cream
1 -cup milk
1 1/2-cup chicken broth
2 -6.5 oz cans of clams
1- 6.5 oz can of crab meat
6- Cloves of garlic minced-more if you like!!
3 -Bay leafs
1 -Tbls fresh thyme
3 -Tbls Key Lime seasoning
3/4 -cup sharp cheddar
1. In a kettle add 2 Tbls of butter and 3 TBLS bacon fat add potato's, onions and garlic and saute until onions are soft- stir in the sweet rice until well mixed.
2. Add bay leaf, fresh thyme, and 1 cup chicken broth, simmer until potato's are soft.
3. Add clams and crab with the juice. stir well.
4. Add milk and heavy cream
(If you desire a thicker soup add more sweet rice flour- sprinkle on top and whisk in)
(if it is to thick add additional chicken broth.)
5. when milk is hot stir in 3/4 cheese
Top with basil or scallions serve with crackers!
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