Gluten Free Clam Chowder is a delicious and creamy soup made with succulent clams, flavorful broth, tender potatoes, and aromatic herbs. It's a comforting and flavorful dish that is loved by seafood enthusiasts and soup lovers alike.
If clams aren't your thing, try this Gluten Free Corn Chowder instead! It's quite tasty and just as creamy!
Ingredients
- Butter
- Onion
- Garlic
- Broth
- Potatoes
- Canned Clams with Juice
- Salt
- Thyme
- Bay Leaves
- Parsley
- Heavy Cream
- All-purpose Gluten Free Flour
- Bacon
This is the brand of clams I used. I like this brand since they're already chopped and come with the juice so you don't need to buy extra clam juice.
Substitutions
- You can swap out the butter for ghee or palm shortening.
- If needed you can use whipping cream instead of heavy cream.
How to Make Gluten Free Clam Chowder
Start by melting the butter over medium heat in a Dutch oven or a large saucepan.
Sauté the onion and garlic for about 3 minutes, or until the onions are translucent.
Add in the potatoes and pour in the broth. Turn up the heat to medium high, then bring to a boil. Put the lid on and turn the heat back down to medium, letting it boil and simmer for about 8 minutes, or until the potatoes are softened.
Remove the lid and add in the clams, keeping the juice from the clams, salt, thyme, bay leaves, and parsley. Mix it all together thoroughly and let it simmer for about 2 more minutes to fully incorporate the flavors.
In a small separate dish, mix together the heavy cream and gluten free all purpose flour, stirring rapidly with a fork.
Slowly pour the heavy cream and flour mixture into the soup, stirring as you pour. Scrape the sides off to get all of the mixture into the soup.
Mix in the chopped bacon, then let the soup simmer for an additional 2 minutes to thicken. Serve and enjoy!
Storage and Reheating
Place any leftovers into an airtight container. Store in the fridge for up to 3 days.
To reheat, place leftovers in a saucepan on the stove over medium low heat. Stir frequently until the desired temperature is reached.+
FAQ's for Gluten Free Clam Chowder
Most clam chowder is not gluten free. Wheat flour is a common ingredient in almost all store bought and restaurant made clam chowders.
Panera's clam chowder is not gluten free.
Campbell's clam chowder does contain gluten. If you have a gluten sensitivity or allergy you'll want to avoid it!
Bar Harbor clam chowder is not gluten free! The ingredient lists wheat flour as an ingredient.
I prefer to use Russet Potatoes! They are great for the texture and it's up to you if you'd like to peel them or not.
Easy, you can use gluten free all purpose flour! It works just as well and has zero gluten.
It can be frozen, though the texture may be a little bit different when it's thawed out.
Gluten Free Clam Chowder
Equipment
- 1 chef's knife
- 1 Cutting Board
- Measuring spoons
- measuring cups
- 1 Dutch oven
- 1 can opener if needed
Ingredients
- 3 Tbsp. butter
- 1 onion diced
- 4 cloves garlic
- 4 cups broth
- 3 medium potatoes
- 2 cans chopped clams with juice
- 1 tsp. salt
- 1 tsp. thyme
- 2 bay leaves
- 1 tsp. parsley
- 1 cup heavy cream
- ⅓ cup all purpose gluten free flour
- 6 slices bacon cooked and chopped
Instructions
- In a Dutch oven or large saucepan, melt the butter over medium heat.
- Add the onion and garlic and sauté until softened and the onions are translucent, about 3 minutes. Stir frequently.
- Add in the broth and potatoes and mix thoroughly. Turn up the heat to medium high, then bring to a boil. Put the lid on and turn the heat back down to medium, letting it boil and simmer for about 8 minutes, or until the potatoes are softened.
- Remove the lid and add in the clams with their juice, salt, thyme, bay leaves, and parsley. Let it simmer for about 2 more minutes to fully incorporate the flavors.
- In a small separate dish, mix together the heavy cream and gluten free all purpose flour, stirring rapidly with a fork.
- Slowly pour the heavy cream and flour mixture into the soup, stirring as you pour. Scrape the sides off to get all pf the mixture into the soup.
- Add the chopped bacon and mix, then let the soup simmer for an additional 2 minutes to thicken. Serve and enjoy!
More Gluten Free Soups to Try
Did you make this recipe? Let me know in the comments below how it turned out, and leave a rating as well!
Take a photo and show me how you served it! Feel free to tag me @thecleanhappylife on Instagram!
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