Although it was 9:30 by the time we reached home, I still wanted to make New England Clam Chowder. For various reasons, including to keep up with our that week’s theme, the American food theme and to finish clams before they were spoiled. Most recipes I looked up online were for at least a people and I just didn’t have patience to work out the quantities for 2. So I made up my own and it tasted just like any other excellent clam chowder. Additionally the recipe turned out to be way simpler and quicker than other. Make some gluten free biscuits parallel to this chowder and your quick and yummy dinner will be ready in 30 minutes.
- 4 stripes chopped bacon
- 1/2 cup chopped onion
- 1 cup peeled and cubed potatoes
- 1 cup clams, shelled, cleaned and chopped
- clam juice, whatever quantity is available with your clams
- 1 tbsp rice flour
- 1/2 tbsp tapioca flour
- 3 cups water
- Fry bacon in a pan till crisp. Take the bacon out on a paper towel with a slotted spoon/spatula.
- Add potatoes and onion to the bacon fat. Keep turning it till it’s browned.
- Add flours and turn it for a while
- Add clams, cover the pan and let it cook for 5 minutes on simmer
- Finally pour clam juice and water, bring it to boil and simmer till you get desired consistency.
- Take out in serving bowls and finish with some crispy bacon