Gluten Free Clam Chowder

This chowder distinguishes itself among the many, many in Boston
by never having won any awards.


8 qts heavy cream
8 cans clam juice
16 bay leaves
6 qts. diced red potatoes
1 ½ cups kuzu root starch dissolved in 3 cups water

- Bring clam juice to a simmer, add potatoes and cook until soft.
- Add cream and return to simmer.
- Whisk in slurry and simmer to desired consistency. Remove bay leaves.
- Stir in chowder guts.


Chowder Guts

4 cups small dice onion
4 cups small dice celery
4 cups small dice leeks, white and light green only
8 cloves garlic, smashed and minced
2 Tbsp dried thyme
2 Tbsp salt
2 tsp pimenton

- Combine all ingredients and set aside 1 hour.

4 cups small dice bacon
1 ½ cups sherry

- Render bacon in heavy pan until browned.
- Add vegetable mix and cook until soft.
- Add sherry and reduce until thick.
- Add these chowder guts to thickened cream mixture.
- Add potato to chowder and taste for seasoning.