New England Clam Chowder
2 tablespoons unsalted butter +
1 medium onion, finely diced
1 celery stalk (cubed)
3 tablespoons GF flour (I used Authentic Foods brown rice, but Bette Hagman’s gluten free blend would also be good)
2 cups vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup milk (i used skim but it’s up to you)
2 bay leaves
1 pound potatoes, cut into 1/2- inch cubes- I used small red potatoes
Salt and freshly ground black pepper
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), milk, bay leaves, and potatoes and stir to combine. Add one tablespoon of butter (if you used skim milk). Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.