In order to live in Seattle, there are two requirements.
1) You have to have at least one food sensitivity.
2) You have to enjoy seafood.
Two birds. One stone.
This recipe is super easy (are you noticing a theme?) and takes about 20 minutes prep time, 40 minutes cook time.
- 6 strips of bacon, chopped
- 1 cup onions
- 1 cup celery
- 2 cloves garlic
- 2 T fresh thyme or 1 t dried thyme
- 2T butter
- 2 cups water
- 1 chicken boullion
- 1 cup clam juice
- 6 small waxy potatoes, peeled
- 2 cups milk or half and half
- 1/4 cup rice flour
- 4 cans minced clams (drained, save juice)
- salt and pepper to taste
Fry bacon in a dutch oven or large soup pot until it’s crispy. Remove bacon with slotted spoon, leaving the bacon grease in the pot.
While the bacon is frying, put the onions, celery, garlic and thyme into the food processor and pulse until it’s pulverized. Fry ’em up in the bacon grease until opaque. (If there isn’t a lot of bacon grease, you can add some butter to fry the onion concoction. If you don’t use the butter for this, you’ll put it in with the last ingredients.)
Add the water, clam juice, chicken bouillon and potatoes into the pot with the onions et al. Bring to a boil, turn down the heat and simmer for about 20 minutes.
While that is simmering, put the milk and rice flour into a blender until smooth. (If you put the rice flour into the pot while it’s hot, it will clump and get all nasty looking. Or so I’m told.)
Add the rest of the ingredients and simmer for 20 minutes. You can vary the amount of water depending on how thick/thin you like your clam chowder.