Gluten-Free Clam Chowder
My Mom's recipe for white, New England style clam chowder always transports me to the San Francisco bay. Make it tonight - it only takes 30 minutes of active time!
Ingredients
- 6 slices Bacon cut into ¼" bits
- 4 C Yellow Onions small dice
- 3 lb Yukon Gold Potatoes medium dice, skin on is ok!
- 6 cans Chopped Clams and their juice
- 2 C Half and Half
- 1 tablespoon Dried Parsley
- 1 tablespoon Dried Thyme
- Kosher Salt and Pepper to taste
- 2 tablespoon Worchestershire Sauce
- Hot Sauce to taste, preferably Crystal or Tabasco
- ¼ C Dry Sack Sherry
Instructions
- Set up your heavy bottomed saucepan over medium heat. Add the bacon and cook, stirring frequently, until the bacon is beginning to crisp up and the majority of fat is in the pan. Depending on the bacon, it may not be much at all. If needed, add a glug or two of olive oil so there's enough to sauté the onions (~1 ½ tablespoons).
- Add the diced onions to the pan and stir. Sauté for about 4-5 minutes, until the onion is beginning to soften and become translucent on the edges.
- Add the potatoes and stir to coat them with any remaining bacon fat.
- Sprinkle with some salt and pepper, then add the clams and their juice, half and half and spices. Bring to a simmer and, if needed, add some salt. Let simmer until the potatoes are fork tender.
- Add Worchestershire, a few shakes of hot sauce, and salt and pepper to taste. Finally, remove from heat and stir in your dry sack sherry. Serve with a sprinkle of fresh parsley. Enjoy!
Notes
- Due to the cream content of this soup, it isn't great for freezing.
- Eat within 5 days of making for best results.
- If you prefer a thicker soup, make a roux in a separate sauté pan. Melt 2 tablespoon butter with 2-3 tablespoon AP or GF Flour. Cook until nutty and light brown, then whisk in enough of the clam chowder broth to make it easily pourable. Add to the soup pot, stir to incorporate and simmer for 5-10 minutes.
Nutrition
Calories: 329kcalCarbohydrates: 41gProtein: 10gFat: 14gSaturated Fat: 7gCholesterol: 37mgSodium: 226mgPotassium: 961mgFiber: 5gSugar: 5gVitamin A: 265IUVitamin C: 40mgCalcium: 116mgIron: 2mg
Tried this recipe?Let us know how it was!