Delicious "Creamy" Clam Chowder - GF, DF

[Polly]

Clam Chowder

3 slices "safe" bacon, cut in half
1 qt. chicken broth
1 large onion
2 stalks celery
3 cloves garlic, minced
~ 1 lb. potatoes (~4-5 medium), peeled and chunked in 1/2 " pieces
5-6 small 6 oz. cans of chopped clams
salt and pepper
fresh parsley, chopped

Cut bacon strips in half and cook in bottom of soup pot until well-done. Remove bacon to paper towel to dry. Add onion, celery, salt, and pepper to bacon drippings in pot and saute over low heat until soft/translucent. When done, add garlic and saute for another 1-2 min. Add chicken broth. Drain clams and add the clam juice (NOT the clams yet) to the pot. Cook (simmer) for 20 min. or until potatoes are soft. Leave soup to cool somewhat. Fill blender to 1/2 to 2/3rds full of the soup and puree. Add pureed soup back to pot and stir in. Add clams and parsley. Crumble bacon into small pieces and add to soup. ENJOY!!!!!

Notes:
1. Be sure to buy GF, DF bacon. I like the fresh kind without nitrites or preservatives. Turkey bacon would probably work too.
2. I prefer Yukon gold potatoes - very creamy and thick.
3. You may be able to find large cans of clams - my store only carries the small ones. If you have lots of clam juice, you may not want to add it all. Usually I add the juice from about 4 cans but the clams from all the cans. You don't want to make the soup too dilute.