Clam Chowder

Ingredients:

4 slices bacon, diced

1 medium onion, diced

2 cloves garlic, minced

3 Tbsp almond flour

1 8 oz bottle clam juice

2 cups almond/coconut milk

1 lb. red potatoes, diced and peeled

1 tsp salt

1/2 tsp Old Bay seasoning

1/4 tsp black pepper

4 cans minced clams – not drained

Instructions:

Heat stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Remove bacon and set aside - reserve about 3 tablespoons of bacon grease in the stockpot.  

Add onion and saute for 5 minutes, stirring occasionally, until soft.  Add garlic, saute for an additional minute, stirring occasionally.  Sprinkle the flour on top of the mixture, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Add in the clam juice and stir until combined.  Then stir in the milk, potatoes, salt, Old Bay, black pepper and bacon bits and stir until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. When the potatoes are soft, stir in the clams.  Serve immediately.

Makes 6-8 servings.