New England Clam Chowder

I am a huge fan of soups. Unfortunately, hubby is not, so when I do make soup, it is usually for lunch or when he is out of town.

One of my all time favorite soups is New England Clam Chowder.

Store-bought versions contain a lot of additives we try to avoid (plus, they are not gluten free, so my son cannot have them), so making it is the best option.

• 2 (10 oz) cans of clams & juice (I like the whole ones)
• 1 large sweet onion, diced as finely as you like
• 2 large potatoes, washed & cut into 1 inch cubes
• 6 oz Uncured bacon (no sodium nitrite), cut up into bits
• 2 stalks celery, sliced as finely as you like (optional)
• 1/4-1/2 teaspoon Himalayan Pink salt-finely ground-to taste
• pepper to taste
• 2 cups cream
• 1 cup milk
• 2 tablespoons tapioca starch/flour (optional-if you want it really thick you can add it, I personally like it a bit thinner)

 

In a large pot, brown bacon until nearly crisp. Add onions and celery and cook until tender and somewhat translucent. Add remaining ingredients and bring just to a boil. Reduce heat and simmer until the potatoes are soft, but not too soft (15-20 minutes), stirring frequently. Let cool a bit before serving.

I like to leave the potato skins on for the added nutrition.