1 tbsp olive oil
3 bacon rashers, finely chopped
1 tbsp garlic infused oil
2 tbsp gluten free plain flour
1 can clams in water
3 large potatoes, chopped into cubes
2 tbsp celery leaves, chopped
salt and freshly ground black pepper
1 bay leaf
1 tbsp lactose free butter
200ml lactose free cream
1 tbsp chopped chives
Serves - 2
Heat the olive oil in a frying pan, add the bacon and fry for 3-4 minutes, or until crisp.
Stir in the gluten free flour slowly and mix until smooth to form a roux.
Drain the clams, reserving the liquid. Place the liquid in a measuring cup and add enough water to bring the measure up to 480ml/17fl oz.
Gradually add the liquid to the pan with the bacon, stirring until it thickens.
Add the potatoes, chopped celery leaves, salt and freshly ground black pepper and bay leaf, bring to the boil and simmer until the potatoes are tender.
Thin the chowder down with some lactose free cream, add until you are happy with the consistency.
Add the clams and the lactose free butter, chives and heat, stirring continuously, for 2-3 minutes but do not allow the mixture to boil. Pour into a bowl and serve.
Recipe adapted from: Good Food