Earls Clam Chowder (Gluten Free) - cooking recipe

Ingredients

1 lb bacon, diced (GF)
1 white onion, diced
2 stalks celery, diced
2 large carrots, peeled and diced
1 large tomatoes, diced
1 teaspoon black pepper
1/2 teaspoon thyme
1 bay leaf
3 tablespoons margarine
3 tablespoons cornstarch
1 cup vegetable stock
4 cups half-and-half cream
5 large potatoes, peeled, diced and cooked
3 (14 ounce) cans clams, drained (reserve juice)

Preparation

In a large frying pan over medium high heat, cook the bacon. When the bacon is almost crispy, add the onion, celery, carrots, tomatoes and spices.
Lower the heat and cover, sweating until the carrots are soft.
In a large saucepan, melt the margarine over medium heat.
Add the starch and whisk.
Add the vegetable stock, then the half and half, then the clam juice. Add bacon/vegetable mix.
Heat to almost boiling, then cover and let simmer for 20 minutes.
Add the clams and the cooked potatoes. Simmer just until heated thoroughly.