Cheesy Clam Chowder

• Course Dinner
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 2 bottles Crown Prince Natural Clam Juice
• 2 cans Crown Prince Natural Boiled Baby Clams, drained and rinsed
• 1/2 lb bacon, coarsely chopped
• 1 medium red onion, chopped
• 3 stalks celery, chopped
• 4 tbsp unsalted butter
• 1 cup gluten-free, cup for cup, flour
• 2 cups chicken broth, divided
• 4 cups 2% low fat milk
• 12 oz white cheddar cheese, shredded
• 1 tbsp gluten-free hot pepper sauce
• 1 tbsp Gluten-Free Worcestershire Sauce
• 1/4 tsp Salt
• 1/4 tsp black pepper
• sliced green onions or chives for garnish

Instructions

1. In a large deep pot, cook bacon on medium heat for 5 minutes. Stir until lightly browned. Add onion, celery and butter. Sauté until onion is softened, about 5 minutes. Add flour and cook stirring constantly for 4 minutes on medium heat. Whisk in clam juice and half of the chicken broth and boil for one minute. Reduce heat and simmer for 15 minutes. Stir occasionally. Add milk and continue to simmer for 15 minutes - do not boil. Remove from heat. Stir in cheese, clams, hot pepper sauce, Worcestershire sauce, salt, pepper and remaining chicken broth. Stir until the cheese is melted and the soup is smooth. If the soup is too thick, add some warm milk. Serve soup hot, garnished with scallions or chives. Serves 10.