Ingredients

3 C Plant Based Cooking Creme Naturally Flavored
3/4 C Celery Stalks, Diced
1 C Onion, Diced
1 tbsp. Fresh Garlic, Minced
1/4 lb Salt Pork
1/2 C All Purpose Flour
1 lb Chopped Clams
3 C Clam Juice
1 Pinch Kosher Salt (to Taste)
1 tsp. White Pepper
4 tbsp. Unsalted Butter
1 tsp. Fresh Thyme
2 Unit Bay Leaf

Directions

1
 Set pot over medium-low heat. Render salt pork, continuously stirring (with browning).
2
 Add onion, celery and garlic.
3
 Add thyme, salt, pepper and bay leaves to the pot. Cook, stirring often, until onions are tender and translucent, 6 to 8 minutes.
4
 Add flour gradually, stirring continuously, until a thick paste forms. Stir and cook 3-4 minutes.
5
 Increase the heat to medium and slowly add clam juice, 1/2 C at a time, incorporating it into the mixture before adding more.
6
 Add Plant Based Cooking Cream Naturally Flavored and diced clams.
7
 Add Russet diced potatoes.
8
 Increase heat to medium-high and keep stirring, until the potatoes are tender.
9
 Remove the larger portions of salt pork.
10
 Discard bay leaves before serving. Serve hot.
10 servings