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Crisp up some bacon and set aside for topping.
Sauté onion, garlic, and potatoes in the leftover bacon grease.
Add the canned clams and their juice to the soup.
Thicken the chowder with the rice flour blend.
Stir in half and half for creaminess.
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Crisp up some bacon and set aside for topping.
Sauté onion, garlic, and potatoes in the leftover bacon grease.
Add the canned clams and their juice to the soup.
Thicken the chowder with the rice flour blend.
Stir in half and half for creaminess.