Gluten-Free New England Clam Chowder

Today is National Clam Chowder Day, it’s also National Stuffed Mushroom Day. There are two different camps when it comes to clam chowder and some very heated debates too. New England Clam Chowder, also known as Boston Clam Chowder and is found all over New England, is a thick, rich, creamy white, which comes from the milk and heavy cream in it. Traditional New England Clam Chowder also has little Oyster Crackers added in, but in keeping this gluten-free, we will not be adding those to our chowder.

Manhattan Clam Chowder was also referenced as Coney Island Clam Chowder, or Fulton Market Clam Chowder in the 1890’s, is red, thin, and more broth like. It gets its red color from the tomatoes and tomato paste in it. In 1939, a representative of the state of Maine introduced a bill to outlaw tomatoes in chowder. It never passed, but the controversy still exists.

My husband was allergic to milk as a child, so the only clam chowder he could eat was a Manhattan style chowder. That being said, today I have a recipe for a yummy New England Clam Chowder. My chowder has carrots in it, which some say is a rebel ingredient, but I like the slight color it gives the chowder and ups the nutrient value.

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Gluten-Free New England Clam Chowder

A delicious, thick, rich and creamy chowder. Recipe from EasyGlutenFreeLiving.com

Cuisine

Gluten-Free, Soup

Keyword

Appetizer, Chowder, Gluten-Free, Recipe, Soup

Prep Time

10 Minutes

Cook Time

30 Minutes

Servings

Servings

Ingredients

• 6 Slices Thick Cut Bacon diced
• 1 Small red onion diced
• 2 Large Carrots finely chopped
• 3 Cloves garlic minced
• Sea Salt and Black Pepper to taste
• 2 Tablespoons Chickpea Flour
• 1/2 Cup Clam Juice
• 2 Cups Whole Milk
• 1/2 Cup Heavy Cream
• 1 Pound Yukon Gold Potatoes peeled and cubed
• 1/2 Teaspoon Old Bay Seasoning
• 1 Teaspoon fresh thyme
• 2 6.5 Ounce Cans Minced Clams including juice
• 3 Tablespoons fresh parsley chopped

Cuisine Gluten-Free, Soup Keyword Appetizer, Chowder, Gluten-Free, Recipe, Soup Prep Time 10 Minutes Cook Time 30 Minutes Servings Servings Ingredients 6 Slices Thick Cut Bacon diced 1 Small red onion diced 2 Large Carrots finely chopped 3 Cloves garlic minced Sea Salt and Black Pepper to taste 2 Tablespoons Chickpea Flour 1/2 Cup Clam Juice 2 Cups Whole Milk 1/2 Cup Heavy Cream 1 Pound Yukon Gold Potatoes peeled and cubed 1/2 Teaspoon Old Bay Seasoning 1 Teaspoon fresh thyme 2 6.5 Ounce Cans Minced Clams including juice 3 Tablespoons fresh parsley chopped

Instructions

1. Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
2. Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
3. Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
4. Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
5. Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!

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