Gluten Free Clam Chowder

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

Is most clam chowder gluten free?

Most clam chowder is not gluten free. Wheat flour is a common ingredient in almost all store bought and restaurant made clam chowders.

Is Panera clam chowder gluten free?

Panera's clam chowder is not gluten free.

Does Campbell's clam chowder have gluten?

Campbell's clam chowder does contain gluten. If you have a gluten sensitivity or allergy you'll want to avoid it!

Is Bar Harbor chowder gluten free?

Bar Harbor clam chowder is not gluten free! The ingredient lists wheat flour as an ingredient.

What are the best potatoes to make a chowder?

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.

How do you thicken clam chowder without using any gluten?

Easy, you can use gluten free all purpose flour! It works just as well and has zero gluten.

If chowder has milk in it can it be frozen?

It can be frozen, though the texture may be a little bit different when it's thawed out.

Gluten Free Clam Chowder

Rachel Rivera

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Course Main Course

Cuisine American

Servings 4

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!