Gluten free clam chowder Ingredients 6 - 8 servings 2 cans mince clams 2

Gluten free clam chowder Ingredients 6 - 8 servings 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 Method Chop the onions, mushrooms, potatoes, and bacon. In a large pot place in the chopped bacon, stir constantly once browned and rendered remove and place on paper towels to drain. 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. 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.