Gluten-Free Classic New England Clam Chowder
Indulge in the rich, creamy flavors of our **Gluten-Free Classic New England Clam Chowder**, a hearty twist on the beloved coastal favorite. This recipe captures the essence of traditional chowder with tender potatoes, sweet clams, and smoky bacon, all brought together in a velvety broth thickened with gluten-free all-purpose flour. Sautéed onions, celery, and garlic build a fragrant base, while a splash of heavy cream ensures a luscious finish. Perfectly seasoned with thyme and bay leaf, it's a soul-warming dish ready in under an hour. Garnished with crispy bacon and fresh parsley, this chowder is a comforting gluten-free delight for chilly evenings or any time you're craving a taste of New England. Ideal for family meals or serving at gatherings, this creamy seafood chowder will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 slices Gluten-free bacon
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 2 stalks Celery stalks, diced
- 2 cloves Garlic cloves, minced
- 3 tablespoons Gluten-free all-purpose flour
- 2 cups Clam juice
- 2 medium Red potatoes, peeled and diced
- 1 leaf Bay leaf
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Heavy cream
- 2 cans (6.5 ounces each) Canned clams, drained and rinsed
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon, drain on paper towels, and crumble when cool. Reserve about 1 tablespoon of bacon drippings in the pot.
Add the butter to the pot with the reserved drippings and melt over medium heat. Add the chopped onion and diced celery. Sauté for about 5 minutes until the vegetables are tender and the onion is translucent.
Add the minced garlic to the pot and saut,é for another 1-2 minutes until fragrant.
Sprinkle the gluten-free all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly.
Gradually add the clam juice while stirring to prevent lumps, then add the diced red potatoes, bay leaf, dried thyme, salt, and black pepper. Mix well.
Bring the mixture to a simmer and cover the pot. Allow it to cook for about 15 minutes, or until the potatoes are tender.
Stir in the heavy cream and add the canned clams. Cook for another 5 minutes to heat the clams through, stirring occasionally.
Remove the bay leaf, taste, and adjust seasonings if needed.
Serve hot, garnished with the crumbled bacon and chopped fresh parsley.
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 6631 mg | 288% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.7 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 64.2 mg | 357% | |
| Potassium | 2811 mg | 60% | |
*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.
