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.
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!
