Gluten-Free Classic Clam Soup
Savor the comforting flavors of the sea with our Gluten-Free Classic Clam Soup, a hearty and wholesome recipe perfect for chilly evenings or when you're craving a bowl of seaside nostalgia. Made with tender fresh clams, gluten-free chicken broth, and a medley of aromatic vegetables like onion, celery, and carrot, this dish balances savory depth with a creamy finish. Infused with fresh thyme and a hint of bay leaf, and completed with rich heavy cream, every spoonful offers a delightful blend of earthiness and oceanic brininess. Plus, it's entirely gluten-free, making it an ideal choice for those with dietary restrictions. Ready in just about an hour, this soup is a restaurant-quality meal you can enjoy at home, beautifully garnished with a sprinkle of parsley for that final touch. Perfect as a starter or a main dish, it's a must-try recipe for seafood lovers. Keywords: gluten-free clam soup, homemade clam chowder, seafood recipes, creamy clam soup, easy gluten-free dinner ideas.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 2 medium celery stalks
- 1 medium carrot
- 4 cups gluten-free chicken broth
- 1 teaspoon fresh thyme
- 1 bay leaf
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream
- to taste salt
- to taste black pepper
- 2 tablespoons chopped parsley
Instructions
Rinse the clams in cold water, scrubbing to remove any grit. Discard any clams that are open and do not close when tapped.
In a large pot, melt the butter over medium heat along with the olive oil.
Chop the onion, garlic, celery, and carrot finely.
Add the chopped onions and garlic to the pot and sauté until the onions are translucent, about 5 minutes.
Add the chopped celery and carrot to the pot and cook for another 3 minutes until the celery softens.
Pour in the gluten-free chicken broth and bring it to a simmer.
Add fresh thyme, bay leaf, and the diced potatoes. Cover and cook on low heat for about 10 minutes.
Add the prepared clams to the pot. Cover and cook until the clams open, about 5-7 minutes. Remove and discard any clams that do not open.
Stir in the heavy cream and let it warm through.
Add salt and black pepper to taste.
Remove the bay leaf before serving.
Garnish with chopped parsley before serving and enjoy the gluten-free clam soup hot.
Nutrition Facts
Calories |
2965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 6660 mg | 290% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 11.3 g | ||
| Protein | 245.2 g | 490% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1066 mg | 82% | |
| Iron | 258.9 mg | 1438% | |
| Potassium | 8287 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
