This is a New England style Low FODMAP Clam Chowder to satisfy your soup yearnings!
Low FODMAP Serving Size Info: Makes about 10 cups (2.4 L); serves 8
For the Broth: Scrub the clams well to remove any grit with cool water. Place clams in a very large stockpot along with the 2 cups (480 mof water. Cover and bring to a low boil over medium heat; after 5 minutes stir the clams with a sturdy wooden spoon to get the ones on top down to the bottom and vice versa. Cover and cook for about 5 minutes more or just until clams open. Timing will vary depending on size of clams; some will open fully while others will only open a tiny bit, which is fine. Remove from heat. If any clams remain shut tight, discard them.
For the Chowder: Wipe out the original stockpot and add bacon. Cook over low-medium heat to render the fat and cook until bacon is crisp. Remove bacon bits and reserve, draining on paper towels. Add butter and oil, chopped leeks, scallions, celery and thyme and sauté gently over low-medium heat for about 5 minutes or until vegetables are soft but not browned.