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 Sherry
Instructions
- Set up your heavy bottomed saucepan over medium heat. Add the 6 slices Bacon, chopped, 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 diced 4 C Yellow 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 cubed 3 lb Yukon Gold Potatoes and stir to coat them with any remaining bacon fat.
- Sprinkle with some salt and pepper, then add the 6 cans Chopped Clams and their juice, 2 C Half and Half, 1 tablespoon Dried Parsley, and 1 tablespoon Dried Thyme. Bring to a simmer and, if needed, add some salt. Let simmer until the potatoes are fork tender.
- Add 2 tablespoon Worchestershire Sauce, a few shakes of Hot Sauce , and Kosher Salt and Pepper to taste. Finally, remove from heat and stir in ¼ C Dry Sherry. Serve with a sprinkle of fresh parsley. Enjoy!
Notes
- Store for up to 5 days in an airtight container in the fridge.
- Due to the cream content of this soup, it isn't great for freezing.
- To reheat, warm gently over medium-low heat on the stovetop or in 45-second bursts in the microwave.
- Nutrition facts do not include bread bowl.
- Use Fresh Clams - Since I live in a landlocked state, and since I don’t want the additional cost, canned clams are my go-to. That said, you’re welcome to use fresh clams! Make sure to scrub and soak them to remove any grime, then add them in the last 10-15 minutes of cooking this hearty soup. When they pop open, they’re ready. Since you’re not going to have the juice from the cans, you can use a few cups of jarred clam juice, fish stock, or chicken broth/chicken stock instead.
- Dairy-Free Clam Chowder - If you love creamy things but the dairy doesn’t love you back, not to worry. You can make this gluten-free New England clam chowder recipe with plant-based half-n-half instead. If you need to make your own, I recommend using unsweetened, full-fat oat milk or almond milk mixed with vegan cream. While you’re welcome to use coconut milk and coconut cream, it will impart a tropical, coconutty flavor if you do.
- Make It Pork-Free - Swap in turkey bacon if you’d like, though you’ll need to add some extra olive oil or butter if you do. You can also use vegan bacon bits and a splash of liquid smoke if needed.
- Add Other Seasonings & Ingredients - The great thing about cooking is you can let your creativity shine. Have a few stalks of celery that need using? Chop them up and add them to the pot with the onions. Think clam chowder isn’t complete without some Old Bay Seasoning? Use it in place of some of the sea salt. You can also add your own flair—some of my friends use celery seeds, bay leaves, garlic powder, or even a spoonful of mustard seed. You do you!
- Thicken if you wish. My Mom’s gluten-free clam chowder is a bit thinner than some chowders, which doesn’t bother me one bit. BUT, if you like yours thicker, you have a few options:
- Mash some of the potatoes in the pot, then continue to simmer. This will help release some of the starches. This is my favorite method.
- Stir in plain instant potato flakes (potato should be the only ingredient) until you reach the desired consistency.
- Make a slurry with a few tablespoons of corn starch or potato starch and the soup base. Stir it back into the pot and simmer a few minutes until visibly thickened.
- NOTE: Arrowroot powder is a common gluten-free thickener, but I don’t recommend it here—it doesn’t do as well in hot recipes and can end up tasting slimy.
- If you don’t need to be gluten-free, you can also use a traditional roux. Add about 2 tablespoons of butter or milk to a sauté pan and melt/warm it. Add 2-3 tablespoons of all-purpose flour (depending on how thick you like it) and make a roux. Cook until the flour mixture smells nutty. Use a bit of the chowder broth to stir into the roux. Continue adding broth and whisking until the roux is a pourable consistency. Add the roux to the pot, then simmer the soup for 5-10 more minutes before serving.
- I haven’t tried it, but I imagine your favorite measure for measure gluten-free flour blend would work similarly. I’ve also heard of some folks using a rice flour roux.
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!