Gluten-Free Clam Chowder
This comforting clam chowder is rich and creamy, packed with tender clams, potatoes, and savory bacon. It's a hearty and satisfying soup, perfect for a cozy meal, and completely gluten-free.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain celery, milk, and molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 120 gbacon, diced
- 1 pcsyellow onion, finely chopped
- 2 pcscelery stalk, diced
- 2 clovegarlic, minced
- 20 ggluten-free all-purpose flour
- 240 mlclam juice
- 400 gpotato, peeled and diced into 1/2 inch (1.3 cm) cubes
- 480 mlmilk, whole
- 240 mlheavy cream
- 425 gcanned chopped clams, drained, liquid reserved
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 10 gfresh parsley, chopped(optional)
Equipment
slotted spoon · large pot · whisk
The method
Step by step
- 1
In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
About 8 min
- 2
Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
About 2 min
- 3
Add the yellow onion and celery to the pot with the bacon fat, then cook until softened, about 5-7 minutes.
About 7 min
- 4
Stir in the garlic and cook for an additional minute until fragrant.
About 1 min
- 5
Sprinkle the gluten-free all-purpose flour over the vegetables and stir well to coat, cooking for 1 minute to create a roux.
About 1 min
- 6
Gradually whisk in the clam juice and reserved clam liquid, stirring constantly to prevent lumps.
About 2 min
- 7
Add the potato, milk, and heavy cream to the pot.
About 1 min
- 8
Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
About 20 min
Cook’s note: Do not boil the chowder once the milk and cream are added, as this can cause it to curdle.
- 9
Stir in the drained canned chopped clams, salt, and black pepper.
About 1 min
- 10
Heat through for 2-3 minutes, ensuring the clams are warmed but not overcooked.
About 3 min
- 11
Taste and adjust seasoning as needed.
- 12
Ladle the clam chowder into bowls and garnish with the reserved crispy bacon and fresh parsley, if using.
Keep it good
Store leftover clam chowder in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil.
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