Sharlas Clam Chowder

• 2 slices Bacon (Halved)
• 1 whole Small Onion, Diced
• 2 stalks Celery, Diced
• 1 cup Water
• 8 ounces, fluid Clam Juice
• 1 cup Chicken Broth (Or More Clam Juice)
• 3 whole Potatoes, Diced
• 1 leaf Bay Leaf
• 1/4 teaspoons Thyme
• 2 Tablespoons Parsley
• 3 Tablespoons Sweet Rice Flour
• 2 Tablespoons Cold Water
• 12 ounces, fluid Evaporated Milk
• 20 ounces, weight Canned Clams (juice And All)

1. Saute bacon in a large pot over medium heat and add the onion and celery when bacon is almost crispy.
2. Cook until the celery and onion is tender.
3. Next whisk in the water, clam juice, and chicken broth.
4. Then add the potatoes.
5. Bring to a boil then reduce to a simmer.
6. Add the bay leaf, thyme, and parsley.
7. Once potatoes are just about softened, make a slurry of sweet rice flour and 2 tablespoons cold water.
8. Stir the evaporated milk and canned clams into the soup, then slowly whisk in the slurry.
9. Keep simmering on low/medium until the soup reaches the desired consistency.
10. Note: You can use omit the chicken broth and replace it with an equal amount of additional clam juice if desired.

bacon, onion, stalks celery, water, chicken broth, potatoes, thyme, parsley, sweet rice flour, water, milk

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/sharlae28099s-clam-chowder/ (may not work)