Non Award-Winning Clam Chowder

Unlike just about every other chowder in this town, mine has never won an award. Never. Not a one. The recipe has appeared nowhere, and the soup, itself, generates little - no, zero - media buzz. I'm so proud of my happy little chowder. You go, chowder. (I'm sure this is just a coincidence, but I've never been employee of the month.)

Gluten-Free Clam Chowder

1/4 cup small diced onion

1/4 cup small diced celery

1/4 cup small diced leeks

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp dried thyme

1/2 tsp pimenton dulce

- toss all ingredients together and set aside for at least 1 hour

1/4 cup small diced bacon

above chowder "guts"

1 Tbsp oloroso sherry

- render the bacon over low heat, then add the chowder guts; cover and sweat until softened - about 10 minutes

- deglaze with sherry and set aside. Meanwhile:

3 cups clam juice

2 cups heavy cream

1 bay leaf

1 1/2 cups diced red potato

1 cup minced clams

1 1/2 Tbsp kudzu starch dissolved in 3 Tbsp water

- bring clam juice, cream and bay leaf to a simmer; add potatoes and cook until just done

- add clams and stir in kudzu starch slurry; cook until chowder consistency

- stir in above chowder guts, season with fresh black pepper and additional salt if needed