Chop the bacon and place the chunks in a large thick-bottomed pot such as a soup pot or a Dutch oven. Cook bacon over medium heat, stirring occasionally, until much of the fat has rendered.

Tip: I typically cover the pot to help heat the bacon up so that the fat renders quicker.

Use a slotted spoon to remove the cooked bacon bits from the pot, leaving behind all of the bacon drippings. Set the cooked bacon aside to use later.

Add the chopped onion to the pot and sprinkle liberally with sea salt. Cover and cook, stirring occasionally, until the onion has softened, about 5 minutes. Stir in the minced garlic and continue cooking for another 1 to 2 minutes.

Stir in the gluten-free all-purpose flour until it is well-incorporated with the onion.

Add in the rest of the ingredients to the pot (the cooked crispy bacon, chopped Yukon gold potatoes, the whole can of coconut milk, white wine, and clams).

Stir well, cover, and bring everything to a full boil. Reduce the heat to low or medium-low and cook at a gentle simmer for at least 20 minutes, or until the potatoes are cooked through. Cook clam chowder for longer (40 to 50 minutes) at a gentle simmer if you have the time. Taste the delicious chowder for flavor and add more salt or plenty of black pepper to your personal taste.

Serve clam chowder in bowls with your choice of oyster crackers, rolls, cornbread, etc.