Main CourseSoupDinner

Gluten-Free Clam Chowder

Name: Gluten-Free Clam Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 120 g bacon diced; 1 pcs yellow onion finely chopped; 2 pcs celery stalk diced; 2 clove garlic minced; 20 g gluten-free all-purpose flour; 240 ml clam juice; 400 g potato peeled and diced into 1/2 inch cubes; 480 ml milk whole; 240 ml heavy cream; 425 g canned chopped clams drained, liquid reserved; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 10 g fresh parsley chopped (optional)

This comforting clam chowder is rich and creamy, packed with tender clams, potatoes, and savory bacon. It's a hearty and satisfying soup, perfect for a cozy meal, and completely gluten-free.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium

Allergen information: may contain celery, milk, and molluscs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

120 gbacon, diced
1 pcsyellow onion, finely chopped
2 pcscelery stalk, diced
2 clovegarlic, minced
20 ggluten-free all-purpose flour
240 mlclam juice
400 gpotato, peeled and diced into 1/2 inch cubes
480 mlmilk, whole
240 mlheavy cream
425 gcanned chopped clams, drained, liquid reserved
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

10 gfresh parsley, chopped(optional)

Equipment

slotted spoon · large pot · whisk

The method

Step by step

1
In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
About 8 min
2
Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
About 2 min
3
Add the yellow onion and celery to the pot with the bacon fat, then cook until softened, about 5-7 minutes.
About 7 min
4
Stir in the garlic and cook for an additional minute until fragrant.
About 1 min
5
Sprinkle the gluten-free all-purpose flour over the vegetables and stir well to coat, cooking for 1 minute to create a roux.
About 1 min
6
Gradually whisk in the clam juice and reserved clam liquid, stirring constantly to prevent lumps.
About 2 min
7
Add the potato, milk, and heavy cream to the pot.
About 1 min
8
Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
About 20 min
Cook’s note: Do not boil the chowder once the milk and cream are added, as this can cause it to curdle.
9
Stir in the drained canned chopped clams, salt, and black pepper.
About 1 min
10
Heat through for 2-3 minutes, ensuring the clams are warmed but not overcooked.
About 3 min
11
Taste and adjust seasoning as needed.
12
Ladle the clam chowder into bowls and garnish with the reserved crispy bacon and fresh parsley, if using.

Keep it good

Storage

Store leftover clam chowder in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil.